Wash all veggies thoroughly and pat dry with a clean towel.

Slice the bell peppers, cucumber, and carrots into thin strips (about 1/4 inch thick). Shred the cabbage finely. If using onion, slice paper-thin.

Heat each tortilla in a dry skillet over medium heat for 10-15 seconds per side to make them more flexible.

Lay a tortilla flat on your cutting board. Spread about 1/4 cup hummus evenly over the surface, stopping 1/2 inch from the edges. If using avocado, layer slices on top of the hummus.

Arrange the veggies in horizontal stripes by color: start with red bell pepper near the bottom, followed by carrot, yellow pepper, cucumber, spinach, and finally purple cabbage. Sprinkle herbs, lemon juice, and feta cheese if using.

Starting from the end with the red bell pepper, gently roll the tortilla, tucking the veggies in as you go. Roll tightly but slowly.

With a sharp knife, cut the wrap in half at a slight angle to show off the rainbow layers. Place cut-side up on a plate for serving.

If the wrap won’t hold together, try layering less filling or adding a bit more hummus for stickiness. If your tortilla cracks, warm it more. If veggies spill out, press gently with your hands to compact the wrap before slicing.