Slice all vegetables into thin, uniform strips. Pat cucumbers and tomatoes completely dry with paper towels to prevent excess moisture from making wraps soggy.

Lay out whole wheat wraps on a clean work surface. Spread a generous layer of hummus across each wrap, leaving about a 1-inch border around the edges for easier rolling.

Layer vegetables strategically by placing wetter ingredients like tomatoes toward the center of the wrap, then add bell peppers, cucumbers, and red onion. Top with fresh spinach and crumbled feta cheese.

Roll tightly like a burrito, starting from the bottom edge and tucking in the sides as you go. Apply gentle pressure to keep everything compact without tearing the wrap.

Using a sharp knife, slice each wrap in half diagonally. Serve immediately for crispest texture, or wrap tightly in parchment paper for later.