Roasted Squash Tomato Wraps

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 1 lb delicata or butternut squash, seeded and sliced into half-moons
• 2 cups late-season cherry or Roma tomatoes, halved
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• ¾ tsp ground cumin
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 large whole-wheat or spinach tortillas
• ½ cup hummus
• 3 cups fresh baby arugula or spinach
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• 1 tbsp fresh lemon juice
• ¼ cup red onion, very thinly sliced

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. 2Toss the squash slices and halved tomatoes with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
3. 3Spread the vegetables in a single layer on the prepared sheet. Roast for 18–22 minutes, flipping once halfway, until the squash is tender and golden at the edges and the tomatoes are blistered and jammy.
4. 4While the vegetables roast, warm the tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable; stack and cover with a clean towel.
5. 5Spread a generous swipe of hummus down the center of each warm tortilla, leaving a border.
6. 6Pile arugula over the hummus, then spoon the hot roasted squash and tomatoes on top.
7. 7Scatter crumbled feta, torn mint, and a few slivers of red onion over each wrap.
8. 8Drizzle lightly with fresh lemon juice for brightness.
9. 9Fold in the sides of each tortilla, then roll tightly from the bottom to form a secure wrap.
10. 10Slice each wrap in half on the diagonal if desired and serve immediately while the filling is still warm.
11. 11For packing, wrap tightly in parchment or foil; the residual heat keeps the greens from wilting too quickly.