Place all ingredients for hummus in a food processor: chickpeas, spinach leaves, garlic, lemon juice, water, 2 tbsp. olive oil, tahini, cumin and a pinch salt/pepper. Puree until creamy and smooth. If you need more liquid, add water 1 tbsp. at a time.
Heat a large non-stick skillet, like a [url:1]cast-iron pan[/url], over medium heat. Heat the remaining 1 tbsp. oil in the skillet.
Cube the tofu and add to the skillet. Brown on each side until golden and hot.
For each sandwich, spread a thick layer of hummus on the wraps. Add a 1/2 cup spinach leaves, 1/4 cup shredded carrots, 1/4 cup cucumbers and 1/4 of the tofu.