Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a medium bowl, mash the banana until smooth. Stir in the vanilla extract and cinnamon. Fold in the rolled oats until evenly combined, then gently mix in the dark chocolate chips.

Scoop spoonfuls of the mixture onto the prepared baking sheet and lightly flatten each one. Bake for 12–15 minutes, until set and lightly golden. Let cool.

Spread an even layer of hummus over each wrap. Layer with carrots, cucumber, tomato, olives, sunflower seeds, pickle slices, avocado, arugula, and Parmesan cheese. Season with salt and black pepper to taste. Fold in the sides and roll tightly. Slice if desired.

Bring the water to a boil over medium-high heat. Remove from heat, add the chamomile tea bags, and steep for 5 minutes. Remove the tea bags.

Serve the vegetable hummus wraps alongside cheese slices, apple slices, chamomile tea, and oatmeal banana cookies.