1/2roasted red bell pepper, sliced into thin strips
Arrange the tortilla on a plate, then spread the mayo over the top. You can keep the mayo to just half of the tortilla, or try to cover the whole surface-- it's up to you!
In the center-left of the tortilla, arrange the sliced tomatoes in a single line. You don't want to spread the fillings out too much, or the veggie wrap will be difficult to roll later.
Add the roasted bell peppers on top of the tomatoes, followed by the avocado, shredded carrots, and mixed greens.
Grab the left side of the tortilla and fold it over the center, covering the fillings. Fold the top and bottom sides of the tortilla over that, like you're starting to wrap a burrito. Continue rolling the tortilla from left to right, stuffing in any veggies that start might to fall out as you roll. You want the tortilla wrapped as tightly as you can, without breaking it.
Cut the veggie wrap in half, and serve it right away.
If you want to make a veggie wrap in advance for a packed lunch or party, you may want to leave out any "wet" sauces (like chimichurri or a salad dressing) so the tortilla doesn't get too soggy. Instead, you can serve the sauce as a dip on the side. These should pack well in an airtight container in the fridge for up to 48 hours.