Preparation Steps

• Drain and rinse the canned chickpeas thoroughly under cold water and pat them dry with a paper towel.
• In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced garlic, ground cumin, chili powder, and smoked paprika, stirring for about 30 seconds.
• Add the prepared chickpeas along with a pinch of salt and black pepper, sautéing for 5-7 minutes until golden brown.
• In a bowl, mash the avocado with 1 tablespoon of lime juice and chopped cilantro, seasoning to taste.
• Warm the tortilla wraps in a dry pan over low heat or in the microwave for 10-15 seconds.
• Spread the avocado mixture down the center of each tortilla, layering the sautéed chickpeas, shredded lettuce, and diced tomatoes on top.
• Roll up each tortilla tightly, folding in the sides, and slice in half if desired.