01 - In a small mixing bowl, combine apple cider vinegar, water, sugar, and salt. Stir until sugar and salt are fully dissolved. Add the thinly sliced red onions and allow them to pickle for at least 15 minutes. For a more intense flavor and color, let them steep longer.
02 - Lay the whole wheat tortillas flat on your work surface. Evenly spread 2 to 3 tablespoons of hummus over each tortilla, ensuring to leave approximately a 0.75-inch border around the edges.
03 - Arrange the baby spinach, julienned carrot, julienned cucumber, grated beet, sliced red bell pepper, and shredded purple cabbage neatly across the center of each hummus-covered tortilla.
04 - Drain the pickled onions from their brine and distribute them evenly over the layered vegetables on each wrap.
05 - Sprinkle the roasted sunflower seeds and chopped fresh dill (if using) over the fillings to enhance texture and aroma.
06 - Gently fold the sides of each tortilla inwards, then tightly roll them up from the bottom edge to create well-formed wraps.
07 - Cut each wrap diagonally in half and serve immediately. For future consumption, wrap each portion tightly in parchment paper.