Grill the peppers until they are completely charred, then put them into a bowl and cover with plastic wrap. Let them steam in the bowl for 15 minutes or so, and then take the plastic wrap off to let them cool. When the peppers are cool enough to handle, the skins should easily peel off. Then, cut out the seeds and core inside the pepper, and slice the peppers into bite sized pieces.
Grill each vegetable until it is done. The mushrooms are easy on skewers, or also great in a grill basket. The eggplant, mushrooms, and zucchini will cook at different rates, so take each vegetable off the heat when it is grilled to your taste.Now, to assemble the wraps, start with a large tortilla. Mine were spinach flavor, and made specifically for wrapping. Smear on some hummus, and top with fresh spinach leaves. Pile on some grilled vegetables, then top with crumbled feta cheese and freshly ground pepper. Wrap like a burrito, cut into two halves, and enjoy!
I made a total of six wraps out of the following ingredients:
Wrap-size tortillas (pack of 6)
One tub of hummus
1 pack of organic baby spinach (some spinach was leftover)
2 red peppers
1 large eggplant
2 medium zucchini
1 package baby bella mushrooms
4 ounces Greek feta cheese