1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the carrot sticks with 1 tablespoon of olive oil, honey, ground cumin, smoked paprika, cinnamon, and a pinch of salt and pepper. Spread them out evenly on the prepared baking sheet.
3. In the same bowl (no need to wash!), toss the chickpeas with the remaining 1 tablespoon of olive oil, a pinch of salt and pepper. Spread them next to the carrots on the baking sheet.
4. Roast in the oven for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized and chickpeas are slightly crispy. Keep an eye on the chickpeas to avoid burning.
5. While the veggies roast, prepare your yogurt drizzle by mixing plain Greek yogurt (or dairy-free yogurt) with lemon juice and a little salt. Set aside.
6. Warm your tortillas briefly in a dry skillet or microwave to make them more pliable.
7. To assemble, lay a tortilla flat and layer with a handful of baby spinach or mixed greens, a generous scoop of roasted carrots and chickpeas, a drizzle of the lemony yogurt sauce, and sprinkle with crumbled feta or vegan cheese if using.
8. Garnish with fresh parsley or cilantro for a bright finish, then roll up the wrap tightly. Slice in half if you like, and serve immediately.

I remember the first time I made these with my kids—they loved helping me drizzle the yogurt sauce and sprinkle the herbs. It’s little moments like those that remind me why cooking is my favorite form of storytelling.