In a mixing bowl, combine the chickpeas, orange zest, orange juice, ground cumin, olive oil, salt, and pepper. Mix gently until well coated.
Heat a frying pan over medium heat. Add the chickpea mixture and cook for about 5–7 minutes, stirring occasionally, until heated through and slightly crispy.
While the chickpeas are cooking, prepare the wraps. Lay each whole wheat wrap on a flat surface and add a layer of shredded cabbage in the center.
Once the chickpeas are ready, evenly distribute them over the cabbage and top each with a slice of avocado.
Carefully fold the sides of the wrap inwards, then roll from the bottom up, ensuring all the fillings are secured inside.
Allow the wraps to rest for a couple of minutes before slicing them in half.
Serve with a simple side salad of mixed greens drizzled with tahini.
