In a food processor, combine one can of drained chickpeas, a diced white onion, a few tablespoons of flour, garlic powder, smoked paprika, and salt. Pulsate until the mixture resembles a thick and dough-like consistency, taking around 1-2 minutes.

Lay out two tortilla wraps on a clean surface. Evenly distribute the thick chickpea mixture onto each wrap, ensuring you apply it as close to the center as possible.

Gently spread the chickpea mixture across the surface of the wraps, leaving a small border around the edges for easy rolling.

Heat a tablespoon of olive oil in a skillet over medium heat. Once the oil shimmers, carefully place one wrap, chickpea-side down, into the skillet. Cook for about 8-10 minutes until the bottom is golden brown and crispy.

Once the bottom is beautifully golden, flip the wrap onto a clean plate. Layer it high with crisp, chopped romaine lettuce, drizzle Caesar dressing generously, and sprinkle with parmesan cheese.

To finish, fold the sides of the wrap inward and roll it tightly from one end to the other. Use a sharp knife to slice it in half.