In a mixing bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped spinach, and finely chopped red onion. This mixture will provide a fresh and crunchy texture.

Drizzle the olive oil and lemon juice over the vegetable mixture. Season with salt and black pepper to taste. Toss gently to combine all ingredients evenly.

In a small bowl, whisk together the tahini, water, minced garlic, lemon juice, and salt until smooth. Adjust the consistency by adding more water if necessary; it should be pourable but not too thin.

Lay a whole wheat tortilla flat on a clean surface. Spoon a generous amount of the chickpea and vegetable filling onto the center of the tortilla.

Drizzle the tahini sauce over the filling. Be generous, as it adds flavor and creaminess.

Fold the sides of the tortilla inward and then roll from the bottom up to enclose the filling tightly. This technique helps keep the filling secure.

Repeat the process with the remaining tortillas and filling.

Cut each wrap in half diagonally for easier handling. Serve immediately or wrap in foil for a portable meal.