Follow these detailed steps to ensure your wrap is perfectly grilled, expertly assembled, and bursting with flavor from the first bite to the last.

Step 1: Prepare and Season the Vegetables
First, wash and dry all your vegetables thoroughly. Proper preparation is key. Slice the zucchini, yellow squash, red bell pepper, and red onion as directed in the ingredients list. Keeping the slices relatively uniform in thickness will ensure they cook evenly. Place all the prepared vegetables into a large mixing bowl. Drizzle them with the 2 tablespoons of olive oil. Sprinkle the dried oregano, garlic powder, salt, and freshly ground black pepper over the top. Use your hands or a large spoon to toss everything together gently, making sure every piece of vegetable is lightly coated in the oil and seasonings. This step is crucial as it seasons the veggies from the inside out and prevents them from sticking to the grill.

Step 2: Preheat Your Grill
Whether you’re using an outdoor gas or charcoal grill, an indoor grill pan, or even the broiler in your oven, the principle is the same: you need high, direct heat. Preheat your grill to a medium-high heat, around 400-450°F (200-230°C). A hot surface is essential for achieving those beautiful, dark char marks and a smoky flavor without turning the vegetables to mush. If using a grill pan, place it over medium-high heat on your stovetop and let it get hot for about 5-7 minutes. You can test if it’s ready by flicking a drop of water on it; if it sizzles and evaporates instantly, you’re good to go.

Step 3: Grill the Vegetables to Perfection
Place the seasoned vegetables onto the hot grill in a single layer. It’s very important not to overcrowd the grill. Grilling in batches if necessary will ensure each piece has direct contact with the heat, allowing it to char rather than steam. Grill the vegetables for about 3-5 minutes per side. The exact time will depend on the thickness of your slices and the heat of your grill. You are looking for them to be tender-crisp with distinct grill marks. The red onions and bell peppers might take a minute or two longer to soften and caramelize. Once grilled, transfer the vegetables to a cutting board. Let them cool for a few minutes before roughly chopping them into bite-sized pieces. This makes the wrap much easier to eat.

Step 4: Warm the Tortillas
Warming the tortillas makes them softer, more pliable, and less likely to crack or tear when you roll them. You can do this in a few ways. Place them directly on the still-warm grill for about 15-20 seconds per side. Alternatively, you can heat them one at a time in a dry skillet over medium heat, or wrap the stack of tortillas in a slightly damp paper towel and microwave them for 30-45 seconds.

Step 5: Assemble Your Masterpiece
Lay one warm tortilla flat on a clean surface. Spread a generous layer (about ¼ cup) of hummus evenly over the entire surface, leaving a small half-inch border around the edges. This hummus layer acts as a delicious “glue” and a barrier to prevent the wrap from getting soggy. Next, layer a large handful of fresh spinach or arugula over the hummus. Pile about one-quarter of the chopped grilled vegetables down the center of the tortilla. If using, sprinkle the crumbled feta cheese over the vegetables.

Step 6: Roll It Up Tight
This is the final, crucial step. To roll the wrap, first fold in the two sides (the left and right edges) over the filling. Then, take the bottom edge (the one closest to you) and pull it up and over the filling, tucking it in snugly. Continue to roll the wrap away from you, keeping it tight as you go, until it’s a compact and secure cylinder. The initial fold of the sides prevents the filling from spilling out of the ends. Slice the wrap in half on a diagonal for a professional-looking presentation, or leave it whole. Repeat with the remaining ingredients to make four wraps.