Chickpea Wraps with Homemade Spinach Tortillas

For tortillas, in a food processor combine spinach, almond flour, 2 tablespoons lemon juice, and ¾ cup water. Process until creamy. Add whole wheat flour, salt, and baking powder. Process on low 3 to 5 minutes or until dough is soft and stringy. Let dough rest 10 to 15 minutes. 2. Dust a large cutting board with all purpose flour. Place dough on prepared surface and knead a few times. Divide dough into eight equal portions. 3. Roll one portion into a ball; roll ball in flour. Using a rolling pin, roll out into a thin, even disk about 8 inches in diameter. 4. For oil-free: Heat a large nonstick skillet over medium. Place tortilla on the hot skillet. (If using oil: Heat a large nonstick skillet over medium. Lightly coat with avocado oil cooking spray. Place tortilla on the hot skillet.) Cook 2 to 3 minutes or until surface appears dry and bubbles form. Flip and cook 1 to 2 minutes more or until tortilla puffs up. Transfer tortilla to a kitchen towel-lined basket. Cover with another kitchen towel to keep warm. 5. Repeat steps 3 and 4 with remaining dough, stacking cooked tortillas in the towel-lined basket as you go. 6. For cashew lemon sauce, in a blender combine raw cashews and ¾ cup water. Cover and blend until creamy. (It may take a minute or two if using a regular blender instead of a high-speed blender.) Add 3 tablespoons lemon juice, the lemon zest, garlic cloves, and sea salt to taste. Blend to a creamy sauce. Taste and adjust seasoning. Refrigerate in an airtight container up to 5 days. 7. For wraps, use a fork to mash chickpeas in a bowl. Spread tortillas with mashed chickpeas, then top with salad greens, tomatoes, carrot, and cucumbers. Drizzle each with 2 tablespoons of cashew lemon sauce and a dash of hot sauce (if using). Sprinkle with cilantro. Roll up wraps, securing with toothpicks if necessary.