Heat the oven to 425°F and arrange a rack in the middle.
Combine potatoes, squash, oil, cumin, salt, turmeric, coriander, cinnamon, and freshly ground black pepper to taste on a baking sheet and toss to evenly coat the vegetables. Spread in a single layer and roast until vegetables are soft and browned, about 20 minutes. Let cool slightly on a rack.
Heat a large cast iron skillet or frying pan over medium-high heat until hot but not smoking, about 5 minutes.
Meanwhile take lavash and cut in half horizontally. Divide vegetables evenly among lavash pieces and dollop 3 tablespoons of hummus on top. Drizzle each wrap with 1 teaspoon of the molasses.
Fold the ends of the lavash into the middle, then roll burrito-style to close completely. Place a wrap in the heated skillet and toast until lavash is crispy on one side, about 2 minutes. Flip and toast the second side. Repeat with remaining wraps and serve.