Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cauliflower florets with 1 tbsp olive oil, salt, pepper, and half the lime juice. Spread evenly on the baking sheet.
Roast for 20 minutes until golden brown and tender, stirring halfway through.
In a skillet over medium heat, add remaining olive oil and chickpeas. Season with chili powder, salt, and pepper. Sauté for about 5 minutes until heated through and slightly crispy.
Assemble wraps by layering roasted cauliflower, chickpeas, cilantro, remaining lime juice, and any additional toppings desired.
Roll tightly and slice in half if desired. Serve warm with extra lime juice or hot sauce.
