Start by draining and rinsing the canned chickpeas. This helps remove excess sodium and improves the flavor. Pat them dry with a paper towel.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once hot, add the chickpeas and sauté for about 5 minutes until they start to get a little crispy.
Sprinkle in the garam masala, paprika, ground ginger, chili powder, ground turmeric, salt, cumin, and optional sugar. Stir well to coat the chickpeas evenly with the spices. Continue cooking for an additional 5-7 minutes, allowing the spices to deepen in flavor.
In a mixing bowl, combine the mayo, minced garlic, diced jalapeño, and 1 tablespoon of olive oil. Squeeze in the juice of 1 lime and mix well. Taste and adjust seasoning if needed.
Lay out the pitas or naan on a clean surface. Place a generous scoop of the chickpea mixture in the center of each wrap. Top with fresh lettuce, cucumber slices, and a drizzle of the creamy sauce.
Sprinkle the chopped cilantro and mint over the filled wraps for a burst of fresh flavor.
Carefully fold the wraps over the filling, tucking in the sides as you roll. Secure with a toothpick if necessary.
