Step 1

Pre-heat your oven to 425 and prepare the vegetables.  I like to slice them into thin strips that will easily fit inside the wrap.  You can do any shape or size you like.  Place all the veggies on a large baking sheet and drizzle with oil and season with a pinch of salt and pepper.  Toss everything together until vegetables are coated and place in the oven.  Roast vegetables until softened and starting to brown, about 15 minutes.  Remove from the oven and let cool, about 20 minutes.

Step 2

Add mixed greens to a medium sized bowl and drizzle some of your salad dressing over them.  Gently toss until just coated, you don’t want them to be too heavily coated with the dressing.

Step 3

Assemble your wraps: lay your tortilla on a flat surface.  I did not need to heat mine first, but if your wraps are cold or break easily, I would recommend heating on the stovetop or in the microwave for a few seconds to make them more flexible.  Spread the middle of the wrap with about two tablespoons of hummus.  Top with a spoonful of feta cheese and a healthy helping of the roasted vegetables.

Step 4

Next, add the dressed greens to the top and carefully fold the sides of the wrap in and then fold it up like a burrito.  I like to heat a skillet over medium heat and add a little avocado oil spray.  Then place the wrap in, seam side down, and let brown for a few minutes just to help seal the wrap.  Slice in half and enjoy!