1. Preheat oven to 450°F and place a baking sheet into the oven to heat.

2. Drain and rinse the garbanzo beans under cold water, reserving a few tablespoons of the liquid (aquafaba), then place half of the chickpeas on a clean kitchen towel. Cover with a second clean kitchen towel and rub the peas between the towels to dry them. For a crispier roasted chickpea remove the skins by gently pinching them off each garbanzo.

3. Toss the dry chickpeas with 1 tablespoon of olive oil and ¼ teaspoon salt then carefully place them on the preheated baking sheet. Roast the beans for 10-12 minutes, or until crisp, shaking occasionally. Remove from the oven once crisp and allow to cool while making the rest of the wrap. The chickpeas will continue to crisp up as they cool.

4. While the chickpeas are roasting place the remaining chickpeas into a blender or food processor with the lemon juice, tahini, remaining salt and olive oil, and 2 tablespoons of the Caesar dressing. Blend to create a smooth hummus. May add a little water or aquafaba for a smooth consistency.

5. Add the lettuce and remaining 2 tablespoons of Caesar dressing to a large bowl and toss to coat the lettuce.

6. Create the wraps by dividing the hummus, crispy chickpeas, and lettuce among the tortillas. Roll each into a wrap and serve immediately.