Preheat the barbecue, griddle pan or frying pan on medium heat.
Brush both sides of the courgette slices with the oil and sprinkle
black pepper to taste. Cook until tender and slightly browned,
about 4 minutes per side. Place the flat wrap on a chopping board
or plate and spread the houmous down the centre of the wrap. Lay 3
slices of courgette, spinach, slices of red pepper and slices of
onion on top. Sprinkle with the mint. Gently fold in the left and
right sides of the wrap, over the top of the filling, then roll
from the bottom of the wrap upwards. Cut in half, and serve.