Trim ends and slice zucchini lengthwise into ¼-inch thick planks. Place in a large bowl.
Peel and thinly slice onion into rings; add to the bowl with the zucchini. Add oil and salt; toss to coat.
1 medium red onion
2 tsp extra virgin olive oil
½ tsp salt
Preheat a grill pan, outdoor grill, or large skillet over medium-high heat.
Once the grill pan is hot, add the veggies (working in batches if necessary) and cook until tender, 3-4 minutes per side. Return veggies to the bowl and cover with foil.
Meanwhile, drain and rinse beans; transfer to a blender.
2 (15 oz) cans garbanzo beans (chickpeas)
Peel garlic and add to the blender.
4 cloves garlic
Juice lemon into the blender. Add water, oil, tahini, paprika, and salt. Blend on high for several minutes until smooth. Add more water, one tbsp at a time, if needed, to reach desired consistency. Set aside.
⅓ cup water
¼ cup extra virgin olive oil
2 tbsp tahini
½ tsp paprika
½ tsp salt
Thinly slice tomatoes into rounds.
Place tortillas on a flat surface and spread evenly with hummus. Divide zucchini, onion, tomato, and lettuce between them; roll tightly to close.
4 large flour tortillas
Return grill pan to medium-high heat. Once the grill pan is hot, coat the bottom with oil. Place wraps on the grill and cook, rotating every 1-2 minutes, until tortillas are crispy and golden. Cut each wrap in half.