In a medium saucepan, combine 1-1/2 cups cold water, rice, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, saffron threads, and turmeric. Bring to a boil and then reduce heat to low and cover pot. Simmer until all the liquid is absorbed, about 15 minutes.
Meanwhile in a medium saucepan, combine the remaining 2 cups of water, wine, bay leaves, and 1 teaspoon kosher salt over medium-high heat. Bring to a boil. Add the shrimp and cook until pink about 2-3 minutes.
Drain the liquid and return the shrimp to the pot. Add the rice, artichoke hearts, bell pepper, olives, lemon juice, thyme, rosemary, garlic granules, and 1 tablespoon of olive oil to the shrimp. Stir to combine.
To assemble the wraps: Warm the wraps in a microwave on high heat for 10-15 seconds to prevent them from tearing. Sprinkle 1/4 of the feta cheese over the surface of one side of a tortilla. Press the feta gently into the tortilla. Spoon 1/4 of the filling on the bottom half of a tortilla in a 2-by-5-inch rectangle. Fold the right and left edges of the tortilla over the filling toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is wrapped around the filling. Wrap in aluminum foil for your picnic. Repeat with the remaining tortillas.