Prep the vegetables. Wash and dry everything well. Slice the cabbage, peppers, cucumber, and avocado. Shred the carrots. Halve the cherry tomatoes if using. Keep the pieces thin so the wrap rolls easily.

Warm the tortillas. Briefly warm each tortilla in a dry skillet for 15–20 seconds per side. This makes them more pliable and less likely to tear.

Spread the base. Lay a tortilla on a board and spread 2–3 tablespoons of hummus evenly, leaving a 1-inch border. Add a drizzle of olive oil and a squeeze of lemon or lime for brightness.

Layer the greens. Add a handful of spinach or mixed greens. Press gently into the hummus so they stick in place.

Add the rainbow. Arrange cabbage, carrots, red and yellow pepper, cucumber, and tomatoes in neat rows. Keep the filling centered and slightly below the middle of the wrap to make rolling easier.

Boost the flavor. Add avocado slices, herbs, a sprinkle of feta (if using), and a small handful of pepitas or almonds for crunch. Season lightly with salt and pepper.

Optional sauce. If you like extra creaminess or tang, drizzle a little tahini, yogurt, pesto, or vinaigrette over the veggies. Don’t overdo it—too much sauce makes the wrap soggy.

Roll it tight. Fold the sides in, then roll from the bottom up, keeping it snug as you go. If the tortilla resists, warm it again for a few seconds.

Slice and serve. For neat halves, use a sharp knife and cut on a diagonal. Serve right away, or wrap tightly in parchment for later.