Prep Your Veggies: Start by washing and thoroughly drying all your produce. Thinly slice the red bell pepper, cucumber, and red onion. Set them aside. Pat your spinach completely dry with a paper towel if it has any residual moisture.

Layer the Fillings: Lay a tortilla flat. Spread a thin layer of hummus down the center, leaving about a 1-inch border around the edges. Place two slices of provolone cheese directly on top of the hummus. This creates a barrier.

Add Turkey and Veggies: Arrange the sliced turkey over the cheese. Top with the sliced red bell pepper, cucumber, and red onion. Finish with a generous handful of dry baby spinach.

Roll the Wrap Tightly: Fold in the short sides of the tortilla first. Then, starting from the side closest to you, tightly roll the tortilla into a compact log. The tight roll is key to holding everything together.

Wrap and Store: Tightly wrap each individual wrap in parchment paper or plastic wrap. This is a non-negotiable step to prevent them from drying out or absorbing moisture in the fridge. Place the wrapped rolls in an airtight container or a zip-top bag. Store in the refrigerator for up to 4 days.