Preparation

• Preheat your oven to 390°F (200°C). Prepare the sweet potato by peeling and dicing it into small cubes. Chop the red bell pepper and slice the zucchini. Toss all the vegetables in a bowl with the harissa paste until evenly coated.
• Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes or until they are tender and slightly caramelized.
• Lay out each whole wheat tortilla on a flat surface. Spread about 1½ tablespoons of hummus evenly over each tortilla.
• Place a handful of fresh baby spinach leaves on top of the hummus layer. Add approximately 2 tablespoons of the roasted vegetable mixture over the spinach.
• Carefully roll up each tortilla tightly to ensure the filling stays inside. Secure the edges by folding them inward as you roll.
• Slice each wrap in half if desired and serve immediately.