Heat chickpeas in a non-stick pan with olive oil, minced garlic, dried mint, and crushed red pepper over medium heat for about 5 minutes.

Combine tahini, lemon juice, and minced garlic in a small bowl, then whisk in water until smooth.

Lay tortillas flat and add spinach, warm chickpea mixture, hummus, and tomato-cucumber salad. Drizzle with tahini sauce.

Fold the sides of the tortillas inward and roll tightly from the bottom to secure the fillings.

Serve wraps immediately or store components separately in airtight containers in the fridge.