Prep all your vegetables: thinly slice the 1 medium cucumber thinly sliced into half-moons into half-moons, julienne or shred the 1 large carrot peeled and julienned or shredded, thinly slice the 1 red bell pepper thinly sliced and ¼ cup red onion thinly sliced, and slice the 1 avocado thinly sliced. Lay everything out so you're ready to assemble.

In a small mixing bowl, toss the sliced medium cucumber thinly sliced into half-moons, 1 large carrot peeled and julienned or shredded, 1 red bell pepper thinly sliced, and ¼ cup red onion thinly sliced with the 1 tbsp lemon juice freshly squeezed, 1 tsp olive oil extra virgin, ¼ tsp salt, and ¼ tsp black pepper freshly ground. This quick toss brightens the veggies and seasons them evenly.

Lay a large large flour tortillas 10-inch size flat on a clean cutting board. Spread a generous, even layer of hummus plain (about 3–4 tablespoons) across the center, leaving a 1-inch border around the edges.

Layer on the 1 cup baby spinach first (it acts as a moisture barrier), then arrange the seasoned veggies on top. Add the 1 avocado thinly sliced slices, crumbled ¼ cup feta cheese crumbled, and fresh fresh herbs parsley if using. Keep the fillings centered and don't overfill — it should cover the middle third of the tortilla.

To roll: fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, roll up firmly and tightly, tucking the filling in as you go. The folded sides will keep everything contained.

Slice the wrap diagonally in half with a sharp knife. Serve immediately, or wrap tightly in parchment paper or aluminum foil for an on-the-go lunch. Repeat with the second tortilla.