Steps

1. In a bowl, mash the ripe avocado until smooth. Stir in smoked paprika, salt, and pepper to taste.
2. In a skillet over medium heat, add the drained chickpeas and sauté for 5-7 minutes until they are slightly golden and heated through.
3. Add the fresh spinach to the skillet and cook for an additional 2-3 minutes until wilted.
4. Spread the avocado mixture evenly onto each tortilla, then top with the sautéed chickpeas and spinach.
5. Roll the tortillas tightly, slice in half, and serve immediately, or wrap in foil for a grab-and-go meal.