Preheat your grill to medium-high heat, around 400°F (200°C).

In a large bowl, combine sliced bell peppers, zucchini rounds, red onion rings, and mushrooms. Drizzle with olive oil, add minced garlic, balsamic vinegar, and sprinkle with salt, pepper, cumin, and paprika. Toss to coat the vegetables.

Place the coated vegetable mixture directly on the grill. Grill for 4 to 5 minutes per side, flipping until tender and marked. Remove and let rest.

Warm your tortillas on the grill for about 30 seconds on each side until pliable.

Spread hummus or Greek yogurt on each tortilla. Layer with fresh spinach or arugula, grilled veggies, and creamy avocado.

Roll each tortilla tightly, slice in half, and serve immediately.