Pat beetroot dry with paper towel to remove excess moisture.
Place 1 wrap on a flat surface. Arrange ? of the spinach, capsicum, carrot, beetroot and fetta along 1 side of the wrap. Season with salt and pepper. Roll up wrap, folding in ends, to enclose filling. Cut in half. Wrap in plastic wrap.
Repeat with remaining ingredients. Store in an airtight container in the fridge until transporting