In a food processor, combine the cubed tofu, garlic, mayo, lemon juice, Dijon mustard, herbamare, black pepper and smoked paprika. Process on pulse until well combined and somewhat smooth. You want the spread to still have a bit of a texture to it, so be careful not to overprocess it.
Add the green onions, bell peppers and parsley and pulse a few times just to fully incorporate them; small chunks should still be visible.
Use immediately, or transfer to an airtight container and keep refrigerated for up to a week.
To make the wraps
For each wrap, lay a large soft tortilla on a working board and on it, spread about 1/4 of the tofu spread, almost but not quite all the way to the edge.
Top with cucumber slices, radish slices and a handful of micro-greens or sprouts.
Roll up tightly, slice in half diagonally and serve.
Placed in an airtight container, the finished wraps will keep nicely in the fridge until the next day.