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

In a 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 the mixture onto the prepared baking sheet and lightly flatten each portion. Bake for 12–15 minutes, until set and lightly golden. Remove from the oven and let cool.

Lay the whole wheat tortilla wraps on a clean surface. Spread hummus evenly over each wrap.

Layer with shredded carrots, sliced cucumber, sliced tomato, halved olives, sunflower seeds, pickle slices, sliced avocado, arugula, and shaved Parmesan cheese. Season with salt and black pepper.

Fold in the sides of each wrap and roll tightly to close.

Arrange the sliced cheese and sliced apple on a plate.

Bring water to a boil. Pour the hot water over the chamomile tea bag in a cup and steep for several minutes. Remove the tea bag before serving.

Serve the vegetable hummus wraps with cheese and apple slices, hot chamomile tea, and Divine Dish oatmeal banana cookies.