Veggie Breakfast Wraps

1.Heat olive oil in a non-stick skillet over medium heat.

2.Add the diced red bell pepper, zucchini, and grated carrot to the skillet. Sauté for 2-3 minutes until vegetables are slightly softened but still vibrant.

3.Add the chopped spinach and diced tomato to the skillet. Cook for another 1-2 minutes until spinach wilts.

4.Sprinkle ground turmeric, ground cumin, salt, and pepper over the vegetables. Stir well to combine and cook for 30 seconds to release the spices' aroma.

5.Add the rinsed chickpeas to the skillet and gently mash some of them with the back of a spoon to create a scrambled texture. Cook for another 1-2 minutes, stirring occasionally, until heated through and well mixed.

6.Remove the skillet from heat.

7.Warm the whole wheat wraps briefly in a dry pan or microwave to make them pliable.

8.Spread 1 tablespoon of hummus evenly over each wrap.

9.Divide the scrambled vegetable mixture evenly between the wraps, placing it in the center.

10.Fold the sides of each wrap over the filling, then roll tightly from the bottom to form a wrap.

11.Cut each wrap in half diagonally and serve immediately for a warm, nutritious breakfast.