Step 1

Rinse and drain your chickpeas and then pat them dry.  Heat a large skillet over medium heat and add a couple teaspoons of olive oil.  Next, add in the chickpeas, paprika, garlic powder, onion powder and salt.  Mix everything together and let cook until chickpeas are warmed through and getting crispy, about 5 minutes.

Step 2

Add your chopped romaine lettuce to a medium sized bowl and toss with about 1/3 – 1/2 cup of the caesar dressing.  Next, add in the parmesan cheese and croutons and give another quick mix.

Step 3

Lay your wrap on a clean, flat surface.  Spread the bottom with a big spoonful of the mashed avocado and then top with about 1/3 of the chickpeas.  Top the chickpeas with a few big spoonfuls of the Caesar salad mix and carefully fold the sides of the wrap in and roll up tightly.  I like to place my wrap, fold side down, in a hot pan with a little cooking spray to help seal everything in, it’s totally optional though.  Cut wrap in half and enjoy!