Preheat a grill or grill pan to medium-high heat. Clean and oil the grates.
Toss bell pepper, zucchini, squash, onion, and mushrooms with olive oil, garlic powder, smoked paprika, salt, and pepper.
Lay vegetables on the hot grill. Cook until charred and tender, about 3–4 minutes per side for planks and onions, 2–3 minutes for mushrooms.
Move cooked vegetables to a cutting board. Slice any larger pieces into bite-size strips.
Whisk olive oil, lemon juice, Dijon, parsley, red pepper flakes, salt, and pepper in a small bowl until smooth.
Toss the warm grilled veggies with the drizzle. The heat helps them soak up the flavor.
Warm tortillas on the grill for 10–15 seconds per side until pliable. Keep them covered to prevent drying.
Spread each tortilla with 2 tablespoons hummus.
Layer on a small handful of greens, then the grilled veggies.
Add feta and avocado.
Fold the sides in, roll tightly, and press seam-side down. Slice in half if you like.
Cut evenly: Uniform slices grill quickly and don’t slip through the grates.
Don’t overcrowd: Give veggies space so they char instead of steam.
Season twice: Season before grilling and again after with the drizzle.
Use a grill basket: Great for mushrooms and onion rings.
