1. Roast the Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a baking sheet. Chop the cauliflower into small florets and add to baking sheet. Drizzle with oil and sprinkle with cumin, salt + pepper to taste. Toss around
on the pan to combine. Bake for 25 minutes. To get more browning, bake for an additional mi 10 minutes only if you have time. When the veggies are done, remove from oven and set aside to cool.

2. Sun Dried Tomato Spread: Drain off most of the excess oil from the sun dried tomatoes and pulse in a food processor for a chunky, spread-able texture.

3. Assembly: Warm up the tortilla so it’s nice and soft. This helps prevent the wrap from breaking when rolling. Using a spoon, spread the beet hummus in the center of the wrap and layer with roasted carrots & cauliflower –divide these evenly between wraps. Next add the chopped kale and sliced avocados. Top with sun dried tomato spread. Roll the tortillas –you can secure them with a toothpick and serve immediately.