Warm up the tortillas in a microwave for 8-10 seconds.
Spread about 4 tablespoons of hummus
Layer the sliced cucumber, tomato, avocado, bell pepper, and carrot.
Top with mixed salad leaves.
Drizzle with sriracha hot sauce.
Wrap up the tortillas tightly in a burrito shape, cut in the middle, and serve.
Season the cucumber and tomato with salt and pepper if desired.
If serving later, wrap in foil and store in the fridge.
If you plan on making these vegan wraps ahead of time, keep in mind that juicy vegetables such as tomatoes and cucumbers will produce some liquid that will soften the tortillas and might become a bit soggy. So if you're making these wraps to enjoy later, I would skip the tomatoes and cucumbers and stick to crisp veggies.
If you're packing the hummus wraps to go, wrap them individually in foil tightly. I recommend that you take a small ice pack with you and place it in the bag next to the wraps to keep them nice and fresh.
If storing in the fridge, place in a sealed container, or wrap individually in foil and store for up to 3 days.