Prepare the Vegetables: Using a julienne peeler or a sharp knife, cut the carrot and cucumber into long, thin matchsticks. Thinly slice the red bell pepper and the red onion. Place all the chopped vegetables into a medium mixing bowl.

Season the Filling: Add the drained chickpeas, chopped parsley, lemon juice, salt, and pepper to the bowl with the vegetables. Gently toss everything together until the veg is lightly coated in the seasoning. This small step adds a huge amount of flavour.

Warm the Tortillas: Heat a large, dry frying pan over a medium heat. Place one tortilla in the pan and warm for about 30-45 seconds per side, just until it's soft and pliable. This prevents it from cracking when you roll it. Repeat with the second tortilla.

Spread the Hummus: Lay a warm tortilla flat on your work surface. Spread about 75g of hummus evenly over the surface, leaving a 2-3cm border around the edges. This border is crucial for a clean roll.

Layer the Greens: Arrange a generous handful of the dry baby spinach leaves over the hummus. This creates a barrier that helps protect the tortilla from the moister ingredients.

Add the Veggie Filling: Spoon half of the seasoned vegetable and chickpea mixture in a line down the centre of the tortilla, on top of the spinach. What works best for me is to not overfill it – it’s tempting, but it makes rolling much harder!

Add Optional Toppings: If using, sprinkle the crumbled feta or vegan alternative over the vegetable filling.

Fold and Roll: 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 tightly. Continue to roll it away from you until you have a snug, secure wrap.

Serve Immediately: Slice the wrap in half on a diagonal for a professional-looking finish and serve straight away. If packing for lunch, wrap it tightly in beeswax wrap or foil.