Whole Wheat Wraps with Roasted Carrots, Hummus, and Arugula

Preheat the oven to 200 °C. Peel the carrots and cut them into larger sticks (wedge-style).

In a bowl, mix the carrots with olive oil, smoked paprika, ground cumin, salt, and pepper. Place them on a baking tray lined with parchment paper and bake for about 20 minutes, until tender and slightly browned.

Lightly warm the whole wheat tortillas in a dry pan or microwave to make them more flexible.