Preparation:

Heat oil in a large skillet over medium heat. Cook scallions until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes (spinach will wilt). Remove from heat. 

Lightly whisk egg substitute in a bowl. Stir in sun-dried tomatoes, basil, spinach mixture, salt, and pepper. Pour egg mixture in pan. Let set for 1 to 2 minutes. 

Spoon hummus over egg mixture. Cook until firm in the center, an additional 1 to 2 minutes. Fold egg mixture over until in thirds. Let cook an additional 1 minute until firm. 

Cut egg mixture in half and place one half on each tortilla. Wrap tortilla. Serve with melon cubes on side.