Preheat grill to high. Toss bell peppers with 2 Tbsp oil and season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 Tbsp oil, mint, and lemon juice. Top with feta. Enjoy!
In a small bowl, combine mayonnaise, scallion, mint, chipotle and lime juice; season with salt.
Heat a heavy saucepan over medium heat. Add 1 tortilla and cook for 15 seconds. Transfer to a plate and cover with a dish towel. Repeat with remaining tortillas.
Spread each tortilla with 2 Tbsp chipotle cream and top with 1/4 of the turkey, spinach and red pepper, then roll up. Wrap in wax paper and fold up ends to secure. Refrigerate for up to 4 hours. Cut wraps in half and serve. Enjoy!