Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine cauliflower florets and chickpeas. Drizzle with olive oil and sprinkle chili powder, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper. Toss everything together until evenly coated.

Spread the seasoned cauliflower and chickpeas evenly on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through.

Once roasted, remove from oven and squeeze fresh lime juice over the hot vegetables. Let sit for a minute to absorb.

Warm the whole grain wraps in a dry skillet over low heat for about 30 seconds on each side.

Lay the warmed wrap on a flat surface, then layer with sliced avocado, shredded red cabbage, and the roasted chickpea-cauliflower mixture. Add cilantro and drizzle with yogurt or hummus.

Roll the wrap tightly, tucking in the edges as you go. Slice in half for easy handling and serve immediately.