Drain and rinse chickpeas thoroughly. Take half of them and place in a medium bowl with minced garlic, chili powder, olive oil, sesame seeds, and lemon juice. Mash with a fork until relatively smooth with some texture remaining, like chunky hummus.

Add remaining whole chickpeas to the mashed mixture. Fold in half of the chopped parsley and half of the mint. Mix thoroughly so herbs distribute evenly. Taste and adjust seasoning with salt and black pepper.

Scoop avocado flesh into a small bowl. Add a pinch of salt and black pepper. Mash lightly with a fork until spreadable but still with some chunks.

Lay a tortilla flat. Spoon a generous portion of chickpea mixture into the center, spreading horizontally in a line rather than a circle.

Spread a layer of mashed avocado over the chickpea mixture. Sprinkle with chopped olives and remaining fresh parsley and mint. Don't overfill.

Fold left and right sides of tortilla in toward center, covering edges of filling. Starting from bottom, roll tortilla up tightly, tucking filling in as you go.

Optional: For extra crunch and to seal the wrap, place seam-side down in a dry skillet over medium-high heat. Cook 1-2 minutes until golden-brown spots develop, flip and cook other side 1-2 minutes.

Cut wrap in half on a diagonal. Serve immediately while warm.