In a small bowl combine the oil, garlic, and thyme; mix well. Brush the chicken, mushrooms, zucchini, and pepper with the oil mixture.
Place chicken and peppers on the grill rack directly over medium heat. Cover and grill for 12 to 15 minutes or until chicken is no longer pink (165°F). Meanwhile grill mushrooms for 10 minutes or until tender, and grill zucchini for 6 minutes or until just tender. Slice the chicken, pepper halves and mushrooms.
Microwave the tortillas on high for 30 seconds. Spread 1 tablespoon of the hummus on each tortilla. Top with the chicken, vegetables, and basil leaves. Roll the tortillas up like a burrito. Wrap in unbleached parchment paper, tucking in the ends. Slice in half at an angle.