Lightly coat the bell pepper, eggplant, zucchini, and mushroom with cooking spray or brush with oil.
Place the vegetables on a preheated grill over medium-hot heat.
Grill for 3-5 minutes per side, until crisp-tender and nicely charred.
Remove from the grill and let them cool slightly.
Coarsely chop the grilled vegetables and transfer them to a medium bowl.
Add the minced garlic and black pepper, tossing gently to combine everything.
Assemble the wraps.
Divide the vegetable mixture among the four tortillas, placing it just below the center.
Sprinkle the cheese evenly over the vegetables.
Fold the bottom edge of each tortilla up and over the filling, then fold in the sides and roll up tightly from the bottom.
Place the rolled tortillas back on the grill rack.
Grill for about 1 minute, then carefully turn and grill for another 1 to 2 minutes, until the tortillas are golden brown and the cheese is melted.
Serve immediately with fresh tomato, a dollop of pesto, chopped avocado, and sour cream.
Don't overcrowd the grill.
Cook vegetables in batches if needed to ensure they get a beautiful char instead of steaming.
Warm your tortillas for 10-15 seconds on the grill before filling. This makes them more pliable and less likely to tear when you roll them.
