Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

In a large bowl, combine the cauliflower florets and chickpeas with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.

Toss the mixture until every piece is thoroughly and evenly coated with spices.

Transfer the mixture to the prepared baking sheet, spreading it into a single layer to facilitate even roasting.

Roast for 22 to 25 minutes, tossing once halfway through, until the cauliflower is tender-crisp and the chickpeas are slightly crunchy.

Remove from the oven and immediately drizzle with lime juice and sprinkle with lime zest.

While roasting, prepare the sauce by whisking together the yogurt or vegan mayo with the chopped cilantro in a small bowl.

Warm the tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.

Assemble each wrap by layering 1/2 cup of shredded cabbage, a generous portion of the chickpea-cauliflower mixture, and a dollop of cilantro sauce.

Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom up to serve.