Start by rinsing and draining a can of chickpeas. Pat them dry with a paper towel to remove excess moisture. Toss the chickpeas in a bowl with olive oil, garlic powder, onion powder, and your favorite hot sauce until evenly coated. Spread them out on a baking sheet lined with parchment paper.

Preheat your oven to 400°F (200°C). Once it's hot, pop in the baking sheet with the chickpeas and let them roast for about 20-25 minutes. Halfway through, give them a good shake to ensure even crisping.

While the chickpeas are baking, chop up your veggies. Set these aside until your chickpeas are ready.

In a small bowl, mix together dairy-free yogurt (or hummus) with a splash of lemon juice and some additional hot sauce for extra kick.

Warm your tortillas in a pan or microwave for easier folding. Spread some of the creamy dressing on each tortilla followed by a layer of roasted chickpeas and fresh veggies.

Fold in the sides of the tortilla and then roll from one end tightly to the other.

Slice each wrap in half if desired and serve immediately while they're warm and crispy.