Lay all tortillas out on a clean surface. Spread 2 tbsps hummus onto each tortilla and top with ¼ cup baby spinach, laying the leaves flat against the hummus. Leave a bit of a border around the shell for easy wrapping.
On one half of each tortilla, about one inch from the edge, layer the remaining veggies, dividing them up evenly between the wraps. Squeeze fresh lemon juice over the veggies, drizzle with olive oil and sprinkle with the bagel seasoning.
To roll the wraps, start with the side with the veggies and bring the empty border over the veggies, pulling them into a tight bundle tucking the edge underneath to secure them.
Wrap tightly with waxed paper or parchment and refrigerate until ready to eat. Can be stored 4-5 days in the refrigerator.
Feel free to use gluten-free shells, spinach wraps or lettuce to wrap your veggies.