Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the drained and thoroughly patted dry chickpeas with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), and salt. Toss well to ensure the chickpeas are evenly coated.

Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 18-22 minutes, or until golden brown and slightly crispy. Shake the pan halfway through cooking to ensure even crisping. (If using an air fryer, cook at 375°F (190°C) for 12-15 minutes, shaking basket every 5 minutes). Set aside to cool slightly.

While the chickpeas are roasting, prepare the avocado spread. In a medium bowl, mash the ripe avocados with a fork or potato masher until creamy but still slightly chunky.

Stir in the fresh lime juice, chopped cilantro, salt, and black pepper. Mix until well combined. Taste and adjust seasoning as needed.

Lay out each tortilla on a clean, flat surface. Spread an even layer of the creamy avocado mixture over the center of each tortilla, leaving about a 1-inch border.

Arrange a handful of mixed greens over the avocado spread. Top with a portion of the crispy spicy chickpeas, thinly sliced red onion, and halved cherry tomatoes.

To roll the wrap: Fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom, creating a secure wrap. Slice each wrap in half diagonally before serving.