In a food processor, combine drained chickpeas, finely chopped white onion, flour, garlic powder, salt, and smoked paprika. Blitz until a thick, cohesive dough forms.

Scoop the chickpea mixture evenly onto two tortilla wraps, leaving space around the edges.

Spread the chickpea mixture evenly over each wrap, creating a thick layer.

Heat olive oil in a non-stick skillet. Place wraps chickpea-side down and cook for 8-10 minutes until golden brown.

Transfer cooked wraps to a plate, layer with chopped romaine, drizzle with Caesar dressing, and sprinkle parmesan on top.

Fold in the sides of the wrap and roll tightly from the bottom up. Slice in half diagonally and serve.