Like most people, we’re shopping as little as possible at the moment. When we do, we buy loads of fresh vegetables, but often struggle to use them all up while they’re still at their best. Roasting is a great way to use up any veg that’s on the turn, and these wraps manage to make wilted veg feel like a treat!

You can use just about anything – just consider how long the veg takes to cook and add it accordingly. In our oven root vegetables take about an hour, sweeter veg like peppers take about 40 minutes, and tomatoes 20 minutes.

The chickpeas add protein and iron, as well as another texture. If you don’t have any, you can use cannellini or butter beans instead. Or mix it up a bit – use black beans or kidney beans, swap the herbs in the veg for coriander and oregano, and the harissa in the yogurt for sriracha. No yogurt? Sauces like pesto or salsa work well too. We usually do double the amount below in two huge trays, then have it with pasta or gnocchi the second day.

Ingredients (makes 4):
– 1 large carrot, peeled
– ½ butternut squash (or an extra carrot)
– 1 red onion
– 2 large garlic cloves, peeled
– 2 tsp herbs de provence, thyme or rosemary (or a mix of your favourites)
– 1 courgette
– 1 pepper (any colour)
– ½ head of broccoli
– 125g cherry tomatoes
For the crispy chickpeas:
– 400g tin chickpeas, drained and patted dry
– 2 tsp smoked paprika
– 1 tsp ground cumin
– 1 tsp ground coriander
To assemble:
– 4 tortilla wraps (gluten-free if preferred)
– 4 tbsp hummus
– 2 tbsp plain soya yogurt
– 1 tsp harissa

1. Preheat the oven to 220°C. Cut the carrot into batons, dice the squash (no need to peel) and cut the onion into thick wedges. Tip into a large roasting dish with the whole garlic cloves. Drizzle with oil, season and add the herbs de provence. Toss to coat the veg then roast for 20 minutes.
2. Put the chickpeas in a separate, small roasting dish. Drizzle with a little oil, season and toss with the spices. Roast for 40 minutes, stirring halfway through.
3. Meanwhile, slice the courgette and pepper and add to the tray with the veg. Stir well, then return to the oven for another 20 minutes.
4. Cut the broccoli into florets and dice the stem to 1cm pieces. Add the broccoli florets and stem and the tomatoes to the other vegetables and return to the oven for a final 20 minutes. Wrap the tortilla wraps in tinfoil and transfer to the oven for the last 10 minutes to heat through.
5. To assemble, spread each wrap with 1 tbsp hummus, and mix the yogurt and harissa in a small bowl. Squash the whole roasted garlic cloves and mix through the rest of the vegetables. Spoon the roasted veg and chickpeas on top of the hummus, then drizzle with the harissa yogurt.