In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the julienned bell peppers, sliced zucchini, and red onion for about 5 minutes, stirring occasionally, until they are slightly softened and aromatic. Add in a couple of handfuls of baby spinach along with salt and pepper to taste, allowing the mixture to cook for another minute before removing it from heat to cool slightly.

While the veggie filling cools, take 4 flour tortillas and cut them into ½ inch wide strips using a sharp knife or kitchen scissors. Lay the strips flat on a clean surface, ensuring they are ready for quick assembly once the filling has cooled.

Grab a tortilla strip and spoon a generous amount of the colorful veggie filling onto it, sprinkling some shredded mozzarella or vegan cheese over the top. Add another strip on top of the filling and repeat until you have the desired height for your wrap.

Take the remaining tortilla strips and wrap them around the filled tortillas in a crisscross pattern. Leave some gaps to create the bandaged appearance of the Mummy Veggie Wraps. Each wrap should be snug but not too tight.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the assembled Mummy Veggie Wraps on the baking sheet and bake for 10-12 minutes until golden brown.

After removing the wraps from the oven, let them cool for a minute before pressing candy eyes onto the warm wraps. Serve them warm, paired with your favorite dipping sauce.