Bring a pot of salted water to a boil or set up a steam basket. Add in your potatoes and cook them for 10 mins or until tender and easily pierced with a fork.

Set a sauté pan over med-low heat then add the oil to heat through. Add the leeks along with a pinch of salt then stir well to coat. Cook, stirring occasionally for 5 mins or until the leeks have softened.

Stir in the white portion of the scallions and garlic then continue to sauté for 2-3 mins until fragrant. Add in the nutritional yeast, za'atar and coriander and sauté together into the leek mixture for another 2 mins.

Add in the beans and potatoes, giving a good stir to combine. Using the back of your spatula or a potato masher, lightly mash the mixture until it starts to hold together well. If the mixture feels dry, stir in a splash of water.

Fold in the peas, parsley, dill, remaining scallions, spinach, and lemon zest until everything is well combined. Taste and adjust seasonings as desired.

Cut a tortilla in half and spoon 3-4 tbsp of the mixture over top. Press the mixture together and flatten it over the wrap leaving a 1 cm edge around the wrap without filling. Fold the exposed round edge up over the filling, then grab one pointed end of the wrap and fold over towards the fold you just made. Fold it once more towards the opposite pointed end to form a triangle. Tuck any exposed ends and repeat.