In a small bowl, whisk together the olive oil, balsamic vinegar, honey, dried Italian seasoning, salt, and garlic powder until well combined. While the marinade rests, prepare your vegetables: slice the zucchini into 1/4-inch thick planks and cut the red onion into 1/2-inch thick rings. These uniform thicknesses ensure even cooking on the grill. I prefer to keep the onion rings intact rather than separating them—they hold together better and develop beautiful char marks.

Place the sliced zucchini and onion rings in the marinade, tossing gently to coat all pieces evenly. Let them sit for 5-10 minutes to absorb the flavors while you preheat your grill to medium heat. Once the grill is hot, arrange the vegetables on the grates and grill for about 5 minutes per side until they develop nice char marks and become tender. I like to leave a little firmness in the vegetables so they don't get mushy in the wraps. Return the grilled vegetables to the bowl with any remaining marinade to keep them moist and flavorful.

Gently warm the lavash over a dry skillet or directly over a gas flame for just 10-15 seconds per side—this makes them more pliable and prevents tearing during rolling. Lay one warm lavash on a clean surface and spread about 2 tablespoons of hummus across the center, leaving a border on all sides. Layer a handful of fresh spinach over the hummus, then divide the grilled vegetables evenly among the four wraps, distributing them down the center. Top each with about 1/2 ounce of mozzarella cheese.

Starting with one side, roll the lavash tightly around the filling, tucking in the sides as you go to create a neat package—think of it like a burrito. Place a skillet or griddle over medium heat and lightly oil it or use a non-stick surface. Once hot, place the wraps seam-side down in the pan and toast for about 2 minutes until golden and crispy, then carefully flip and toast the other side for another 2 minutes. The toasting melts the cheese and adds a nice textural contrast to the soft vegetables.