Instructions

• Preheat the oven to 425°F.
• In a large bowl combine 3 cups drained and rinsed chickpeas, 1/4 cup hot sauce, 1/4 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon paprika, 1/8 teaspoon garlic powder, and 1 tablespoon olive oil. Toss until the chickpeas are evenly coated.
• Line a baking sheet with parchment paper and spread the coated chickpeas in a single layer on the sheet.
• Roast the chickpeas for 25 minutes, stirring frequently to ensure even roasting. Remove from the oven when crisped to your liking.
• Transfer the roasted chickpeas back to the large bowl, add 1/4 cup minced cilantro leaves, and toss to combine. Let the chickpeas cool slightly while you prepare the other fillings.
• Slice the 2 avocados and squeeze the lemon over the avocado slices to prevent browning and add brightness.
• Lay out the 6 large tortillas. Spread 1 teaspoon of Green Habanero Sauce (or any hot sauce) onto each tortilla.
• Place a portion of the 2 cups chopped purple kale along the center of each tortilla, leaving about a 1-inch clearance on both long sides.
• Divide the roasted chickpeas evenly among the 6 tortillas, piling them down the center on top of the kale.
• Top each wrap with avocado slices, the 3 sliced radishes, and the 3 chopped scallions, dividing these toppings evenly among the wraps.
• Gently fold the left and right sides of each tortilla over the filling (to contain it), then tightly roll the tortilla from one end to the other to form a wrap.
• Slice each wrap in half and serve.