To make roasted potatoes: Chop potatoes into small, evenly-sized pieces. Heat oil in a pan over medium heat, and add the chopped potatoes and salt. Fry until crispy, about 10 minutes. Set aside to cool.
To make herb dressing: Place parsley, oregano, thyme, basil, mint, orange juice, mustard, white sugar, cayenne pepper, red pepper flakes and garlic in food processor. Add the 2 vinegars and slowly blend until all ingredients are well incorporated. Slowly add olive oil until emulsified. Pour 1 cup of herb dressing over cooled potatoes and toss to coat.
To make hummus: Place all ingredients in a food processor and pulse until well incorporated. Set aside.
To assemble: In a pan over medium heat, warm tortillas one at a time until golden brown and slightly puffed. Remove from heat. Spread hummus down the centre of each tortilla. Add a few pieces of avocado, followed by potatoes. Garnish with cilantro. Fold and serve immediately.
