Prepare the Vegetables:

1. Wash Everything: Thoroughly wash all vegetables under cool running water. Pat dry with paper towels—this is crucial for preventing soggy wraps!
2. Prep Red Vegetables: Slice red bell pepper into thin strips (about ¼-inch wide). Halve cherry tomatoes. Set aside.
3. Prep Orange Vegetables: Peel carrots if desired, then shred using a box grater or vegetable peeler to create thin ribbons. Place on paper towel to absorb any moisture.
4. Prep Yellow Vegetables: If using fresh corn, cut kernels off the cob. If using frozen, thaw and pat dry. If using canned, drain and rinse thoroughly, then pat dry.
5. Prep Green Vegetables: Wash spinach and dry completely (use salad spinner or pat with paper towels). Slice cucumber into thin rounds, then pat dry with paper towels.
6. Prep Purple Vegetables: Thinly shred purple cabbage. If you find raw cabbage too crunchy, you can massage it with a pinch of salt for 1-2 minutes to soften slightly.
7. Prep Optional Vegetables: If using jicama, peel and slice into thin matchsticks. If using avocado, slice just before assembling to prevent browning.

Assemble the Wraps:

8. Warm the Tortilla (Optional): For easier rolling, warm tortillas for 10-15 seconds in the microwave (wrapped in damp paper towel) or briefly in a dry skillet. This makes them more pliable and less likely to crack.
9. Lay Out Tortilla: Place one tortilla on a clean work surface or large plate.
10. Spread Hummus: Spread 3 tablespoons of hummus evenly over the entire tortilla, leaving about a 1-inch border clear around the edges. The hummus acts as both flavor and a moisture barrier that helps prevent sogginess.
11. Layer Vegetables in Rainbow Order: This is where the magic happens! Arrange vegetables in horizontal strips across the center of the tortilla, creating rainbow stripes. Start about 2 inches from the bottom edge and layer as follows:
    • Red strip: Lay red bell pepper strips and cherry tomato halves
    • Orange strip: Add a line of shredded carrots
    • Yellow strip: Sprinkle corn kernels in a line
    • Green strip: Layer spinach leaves and cucumber slices
    • Purple strip: Add shredded purple cabbage
12. Add Optional Ingredients: If using avocado, chickpeas, seeds, or herbs, tuck them into the vegetable layers now.
13. Fold and Roll: Here’s the technique for a beautiful, tight wrap:
    • Fold the bottom edge (closest to you) up and over the vegetables, pulling it tight to enclose the filling
    • Fold in the left and right sides toward the center
    • Continue rolling away from you, keeping tension so the wrap stays tight
    • The final roll should seal at the top
14. Slice and Serve: Using a sharp knife, slice the wrap in half diagonally. This reveals the beautiful rainbow layers inside! Serve immediately, or wrap tightly in plastic wrap or parchment paper.
15. Repeat: Make the second wrap with remaining ingredients.