Rinse and dry the baby spinach leaves thoroughly. Shred whole carrots if using. Slice cucumber and bell pepper into matchsticks.

Warm tortillas in a dry skillet over low heat or microwave for 20–30 seconds until flexible.

Combine hummus with lemon juice, salt, and black pepper in a small bowl until smooth and creamy.

Spread approximately ¼ cup of hummus on one tortilla, leaving a ½ inch border.

Layer 2–3 slices of turkey over the hummus.

Add a line of spinach, shredded carrots, cucumber matchsticks, and bell pepper strips. Sprinkle feta and herbs if using.

Roll the tortilla tightly, tucking the filling in as you go. Place seam side down.

Repeat the assembly for the remaining tortillas.

Slice each roll into 1–1.5 inch pieces or serve whole. Secure with toothpicks if sliced.

For cleaner slices, wrap rolls in plastic wrap and refrigerate for 20–30 minutes before slicing.

Serve on a plate or platter, garnished with extra herbs or lemon wedges.