Wash and dry the baby spinach leaves thoroughly to remove any dirt. Peel the carrots and grate them into fine shreds.

Lay out your spinach tortillas flat on a clean surface, fully unfolded for a sturdy base.

Spread a layer of hummus over each tortilla, leaving an inch around the edges. Sprinkle with sea salt flakes and optional seasoning.

In the center of each tortilla, layer baby spinach, sliced avocado, shredded carrots, onion rings, and sprouts.

Carefully fold in the sides of the tortilla, then roll tightly from the bottom to enclose the fillings.

Heat a skillet over medium heat, brush with avocado oil, and grill the wraps seam-side down for 1-2 minutes until golden.