In a mixing bowl, add the drained and rinsed chickpeas. Using a fork or a potato masher, mash the chickpeas until they are mostly broken down but still have some texture. You want a chunky consistency rather than a puree.

Add the diced avocado to the bowl with the mashed chickpeas. Then, mix in the vegan mayonnaise, yellow mustard, diced red onion, and jalapeño if using. Season with salt, pepper, and hot sauce to taste. Stir until all ingredients are well combined.

Lay out the tortillas on a clean surface. On each tortilla, place a handful of fresh spinach leaves in the center. Spoon a generous amount of the chickpea salad mixture on top of the spinach.

To wrap, fold in the sides of the tortilla toward the center and then roll from the bottom up tightly like a burrito. Ensure that all fillings are secured inside as you roll.

Serve immediately or wrap them in foil or parchment paper for later consumption. These wraps can be stored in the refrigerator for up to 24 hours if wrapped tightly.

Feel free to customize your wraps by adding other vegetables such as sliced cucumbers, bell peppers, or shredded carrots for extra crunch and flavor.

These Chickpea Salad Wraps are not only quick to make but also packed with protein and fiber, making them a satisfying meal option! Enjoy your healthy and delicious wraps!