1. In a large non-stick skillet over medium-high heat, cook the chickpeas and onion in the oil until nicely browned, about 12 minutes. Season with salt and pepper. Add more oil as needed. Remove from the heat and let cool.
2. Meanwhile, in a bowl, combine the sour cream, feta, mint, lemon zest, garlic and tomato. Season lightly with salt and pepper. Add the chickpea mixture and mix well. Adjust the seasoning.
3. On a work surface, lay out the tortillas. Divide the lettuce and the chickpea mixture among the tortillas. Fold the sides of the tortilla in towards the centre and tightly roll up from bottom to top to seal in the fillings. Serve with fresh vegetable crudités or a green salad, if desired.

NOTE FROM RICARDO

Once rolled, the wraps will keep until the next covered in plastic wrap.