Preheat oven to 180c and line a large baking tray.
Scatter sliced pepper, courgette and aubergine onto the tray. Season with salt and paprika and extra virgin olive oil and roast in the oven for 10 minutes.
Add sliced red onion to the tray and place everything back into the oven for a further 10 minutes.
Meanwhile if making hummus, add chickpeas, garlic cloves, smoked paprika, tahini, lemon extra virgin olive oil and salt to a food processor and blend until thick and creamy.
Assemble each wrap by first placing in the hummus, then your roasted vegetables and salad and folding each end and wrapping. Serves with celery and carrot sticks. Enjoy!
