Prepare the veggies: add the eggplant slices to a bowl and toss with a little olive oil and salt. Remove from the bowl and set aside on a plate. Repeat this process with the bell peppers and zucchini. Mix the oregano and paprika together with more salt and pepper in a small bowl and sprinkle the mixture over the veggies.
Cook the veggies (stovetop): Heat up a cast-iron skillet, grill pan (or any pan you like to use) for 3-4 minutes. Over medium-high heat, add the eggplant to the pan and cook on each side for 3-5 minutes, depending on the thickness. It should be very soft, fragrant and a little sweet when finished. Repeat with zucchini (which needs only 2-3 minutes on each side) and bell pepper (3-4 minutes on each side). If the veggies are really oily, pat them dry with a paper towel. Let them cool completely.
Meanwhile, make the hummus: add the chickpeas, tahini, salt, water and lemon juice to a food processor or blender. Process/blend until smooth, then taste and adjust seasonings as necessary. You may want to add more salt, water or any seasonings you like!
Wrap it up: spoon about 1/4 cup (3 TBSP) hummus in the center/lower third of the tortilla. (see video for reference) layer on the zucchini and eggplant (I did about 3 slices of each, but it depends on how thick you sliced yours) and place the bell pepper on top of the stack. Fold the bottom third of the tortilla over the veggies, then fold the sides in on top. Roll the veggies wrapped in the tortilla away from you tightly, keeping the sides tucked in. Place the wraps in your containers seam-side down.
Optional step: Grill your wrapped tortillas in a pan on the stove with a little cooking spray, butter or oil (just a tiny bit) to seal them and make them crispy. Ideally, do this step right before you eat! But you can do it ahead of time too.