In a large airtight container, pack up the tortilla, cucumber, spinach, sprouts, herbs, and lemon wedge.
Wrap the half avocado tightly with plastic wrap and add to the airtight container.
In two separate small containers, pack up the yogurt and feta then store everything in the fridge.
Microwave the tortilla for 30 seconds until soft and pliable.
Place the tortilla on a plate. Spread the yogurt on the tortilla, leaving a one-inch border. Thinly slice the avocado, then arrange down the middle of the wrap. Top with the cucumber, spinach, broccoli sprouts, cilantro, mint, and feta. Squeeze the lemon over the greens and discard the wedge. Drizzle with hot sauce, if using, and sprinkle with flaky sea salt.