Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the cubed chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
Add the rinsed and drained chickpeas to the skillet. Cook for 3-5 minutes, stirring occasionally, until heated through.
Remove the skillet from the heat and stir in the chopped fresh cilantro.
Warm the flour tortillas according to package directions (microwave for 15-20 seconds or briefly heat in a dry skillet).
Divide the chicken and chickpea mixture evenly among the warmed tortillas. Roll them up tightly to form wraps.
Serve immediately.
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