Rinse and drain lentils. Combine 1 cup lentils with 4 cups of preferred liquid and simmer gently with the lid tilted until desired tenderness, about 30 minutes.
While the lentils are cooking cut up your veggies. Preheat your oven to 350° and line a baking dish with parchment paper.
Season the veggies with garlic powder, onion powder, parsley, extra virgin olive oil, salt and pepper. Adjust more or less to your taste.
Once veggies are seasoned mix well to ensure they're all coated. Bake for 30 minutes.
Once your lentils are done remove from heat and fluff with a fork. Transfer to a bowl.
Take the roasted veggies out and let them sit while you prepare the lentils.
When your lentils are in a mixing bowl, add in the tahini, lemon juice, cumin, paprika, salt and pepper. Mash until all is combined and mixed well.
Take one large wrap and spread a tsp of Harissa sauce across (if using).
Follow that with 2 heaping tbsp of mashed lentils, roasted veggies and handful of spinach. Roll wrap then cut in half.
Repeat these steps for however many wraps you make. Serve.