Draining and rinsing the canned chickpeas under cold water, then pat them dry with a paper towel.

In a skillet, heat olive oil over medium heat. Add minced garlic, ground cumin, chili powder, and smoked paprika.

Cook rinsed chickpeas, seasoned with salt and black pepper, until golden brown and crispy.

Mash ripe avocado with lime juice, cilantro, and a pinch of salt and pepper.

Warm the tortilla wraps in a skillet or microwave for easy rolling.

Spread the avocado mixture down the center of the tortilla.

Top with spiced chickpeas, shredded lettuce, and diced tomato.

Roll up the tortilla tightly, folding in the sides.