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In today’s culinary landscape, where vibrant colors and wholesome ingredients come together to create not just meals but experiences, Colorful Mini Roasted Veggie Pita Wraps stand out as a delightful option. These wraps are not only visually appealing, but they also offer a burst of flavor and nutrients, making them a perfect choice for any meal of the day—be it lunch, dinner, or a healthy snack. The combination of roasted vegetables nestled within a soft pita creates a satisfying and nutritious dish that everyone can enjoy, from vegetarians to meat lovers.

Mini Roasted Veggie Pita Wraps

Create a vibrant culinary experience with Colorful Mini Roasted Veggie Pita Wraps! These delightful wraps combine roasted bell peppers, zucchini, red onions, and cherry tomatoes, all nestled in warm whole wheat pita bread. Not only are they visually appealing and packed with nutrients, but they are also versatile and easy to customize to suit your taste. Perfect for lunch, dinner, or a healthy snack, these wraps bring color and flavor to your table. Enjoy the satisfaction of a delicious, wholesome meal that everyone will love!
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Ingredients
  

1 small zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon dried oregano

4 whole wheat pita breads

1 cup baby spinach leaves

½ cup hummus (store-bought or homemade)

Crumbled feta cheese (optional, for garnish)

Chopped fresh parsley (optional, for garnish)

Instructions
 

Preheat the Oven: Set your oven temperature to 425°F (220°C) to prepare for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, halved cherry tomatoes, and thinly sliced red onion.

      Season the Veggies: Drizzle the olive oil over the mixed vegetables. Sprinkle on the garlic powder, smoked paprika, salt, black pepper, and dried oregano. Use your hands or a spatula to toss everything together until the vegetables are evenly coated with the oil and spices.

        Roast the Vegetables: Spread the seasoned vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

          Warm the Pita: While the vegetables are roasting, take the whole wheat pita breads, wrap them in aluminum foil, and place them in the oven for the last 5-10 minutes of the roasting time to warm through.

            Assemble the Wraps: Once the vegetables are roasting and the pitas are warmed, remove both from the oven. Open each pita pocket and spread a generous layer of hummus inside.

              Fill the Pita: In each pita, add a handful of fresh baby spinach followed by a generous scoop of the roasted veggie mixture. For an added touch of flavor, sprinkle with crumbled feta cheese if desired.

                Garnish: To enhance both the flavor and appearance, add a sprinkle of chopped fresh parsley on top of the stuffed pitas.

                  Serve: Use a sharp knife to cut the pita wraps in half for easier handling. Serve warm and enjoy these vibrant Mini Roasted Veggie Pita Wraps as a delightful meal or snack!

                    Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings