# What You’ll Need:
→ For the Steak
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon freshly ground black pepper
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon smoked paprika
→ For the Roasted Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 medium red onion, sliced
09 - 1 medium zucchini, sliced
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ For Assembly
14 - 4 large flour tortillas
15 - 3.5 oz baby spinach leaves
16 - 4 tablespoons hummus or garlic aioli (optional)
# How to Make It:
01 - Preheat the oven to 428°F.
02 - Combine sliced red bell pepper, yellow bell pepper, red onion, and zucchini in a mixing bowl. Toss with olive oil, dried oregano, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
03 - While vegetables are roasting, heat olive oil in a large skillet over medium-high heat. Season the sliced steak with freshly ground black pepper, sea salt, and smoked paprika. Sear the steak for 2 to 3 minutes per side or until just cooked through. Remove from heat and allow to rest for 2 minutes.
04 - Heat the flour tortillas in a dry pan or microwave for 10 to 20 seconds until pliable.
05 - Spread 1 tablespoon of hummus or garlic aioli on each tortilla. Lay a portion of baby spinach over the spread, followed by roasted vegetables and seared steak strips.
06 - Roll each tortilla tightly around the fillings. Slice in half if desired, and serve immediately.
