Prep the vegetables. Slice the bell peppers and zucchini into long strips, and cut the red onion into wedges. If using portobellos, remove the stems and scrape out the gills with a spoon, then slice. Pat everything dry so it grills well.

Season simply. Toss the veggies with olive oil, salt, pepper, and your favorite spices. Smoked paprika and cumin give a warm, earthy vibe; Italian seasoning is great if you want something herby and mild.

Heat the grill or pan. Preheat an outdoor grill, grill pan, or cast-iron skillet over medium-high. You want it hot enough to char lightly but not burn.

Grill the vegetables. Cook peppers, zucchini, onion, and mushrooms in batches. Aim for tender-crisp with nice grill marks—about 3–5 minutes per side depending on thickness. Don’t overcrowd the pan.

Brighten the flavor. Transfer grilled veggies to a bowl and splash with lemon juice or a teaspoon of red wine vinegar. Add chopped herbs while they’re still warm so the flavor soaks in.

Warm the tortillas. Heat each tortilla for 15–20 seconds per side on a dry pan or directly over a low flame. Warm tortillas are easier to fold and less likely to tear.

Spread the hummus. Add a generous layer of hummus to each tortilla, leaving a small border around the edge. This acts as a tasty glue and keeps the wrap moist.

Layer the fillings. Add a handful of spinach or greens, then the grilled veggies. Spoon on some chopped tomatoes or halved cherry tomatoes. If using, sprinkle with feta and add a few avocado slices.

Season and finish. Add a pinch more salt and pepper, and a light drizzle of olive oil or lemon if you like. Small touches make a big difference here.

Wrap it snugly. Fold the sides in, then roll from the bottom up into a tight wrap. If needed, secure with a toothpick or wrap in foil for easy eating.

Serve or crisp. Eat as is, or sear the wrapped tortilla seam-side down in a hot pan for 1–2 minutes to get a little crunch.