Prepare the Base: Lay one whole-wheat tortilla on a clean, dry cutting board or work surface.
Mash and Spread Avocado: In a small bowl, gently mash the ¾ avocado with a fork until it reaches a mostly smooth consistency with a few small chunks, if desired. Spread one-third of this mashed avocado (about ¼ avocado) evenly over the surface of the tortilla, leaving approximately a ½-inch border clear along one edge to facilitate easier rolling and sealing.
Layer Hummus & Seasoning: Distribute 2 tablespoons of hummus (one-third of the total) over the avocado layer. Sprinkle about one-third of the ¼ teaspoon of freshly ground black pepper across the spreads.
Add Greens and Vegetables: Arrange one-third of the baby spinach (approximately ⅓ cup) over the hummus. Next, distribute one-third of the 2 ½ cups of sliced assorted vegetables (approximately ⅚ cup) evenly on top of the spinach.
Top with Cheese: Sprinkle 2 tablespoons of shredded sharp Cheddar cheese (one-third of the total) over the vegetable layer.
Roll the Wrap: Carefully and firmly roll the tortilla, starting from an edge closest to you. Tuck in the fillings as you go to create a compact cylinder. The small un-spread border should help seal the wrap.
Serve: If desired, slice the wrap in half, either straight across or diagonally, for easier handling.
Repeat: Follow steps 1-7 to assemble the remaining two wraps with the remaining ingredients.