Drain the chickpeas, then add them to a bowl with the mayonnaise, sambal oelek, cilantro, lemon juice, and salt. . Mash the chickpeas until they are fairly broken down and the dressing ingredients have combined.

Thinly slice or shred the carrot. Make thin strips out of the bell pepper.

To build the wraps, place the tortillas on a work surface and add half of the spinach, carrot sticks, bell pepper, and sriracha chickpea salad to each one. Fold the sides in toward the center, then roll from the bottom up, like a burrito. Serve immediately or refrigerate until ready to eat.