Let's cook.
In a medium bowl, gently mash the rinsed and drained chickpeas with a fork until mostly broken down but still retaining some texture.
Add the crumbled feta cheese, finely diced red onion, diced cucumber, halved Kalamata olives, and chopped fresh dill to the bowl with the mashed chickpeas.
Pour in the fresh lemon juice and extra virgin olive oil. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Stir all ingredients together until well combined. Taste and adjust seasonings as needed.
Lay out each large flour tortilla. Divide the chickpea and feta salad evenly among the four tortillas, spreading it down the center.
Fold in the sides of each tortilla, then roll it up tightly from the bottom to create a wrap.
Serve immediately or chill for later enjoyment.
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