Peel butternut squash and red onion.
Chunky dice your vegetables – all the same sized bitesize pieces.
Add to a roasting tray with the cherry tomatoes.
Drizzle over olive oil, add a sprinkle of chilli flakes, thyme and rosemary, mix and spread out.
Roast vegetables until cooked through and tender.
Add a large blob of hummus and spread over the wrap down the middle.
Spoon on roasted vegetables, fold over the left part of the wrap and then both ends, add a small dab of hummus to the right part of the warp and fold over to stick.
Cut in half and serve on a plate, side salad optional.
Cool and refrigerate any leftover roasted vegetables.