In a medium bowl, add the rinsed and drained chickpeas. Use a fork or a potato masher to mash the chickpeas until they are mostly broken down but still have some texture. Do not mash them into a smooth paste.

Halve the avocado, remove the pit, and scoop the flesh into the bowl with the mashed chickpeas. Add the fresh lime juice, chopped cilantro, and finely diced red onion.

Gently mix all the ingredients together using a fork until well combined. Be careful not to overmix, as this can make the avocado mushy. Season with salt and black pepper to your taste.

Warm the whole-grain tortillas slightly to make them more pliable. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or by microwaving them for 15-20 seconds.

Divide the chickpea and avocado mixture evenly between the two warmed tortillas. Spoon the filling onto the center of each tortilla.

Fold in the sides of each tortilla and then tightly roll them up from the bottom to create wraps. If desired, you can slice the wraps in half before serving.