In a medium bowl, combine the chickpeas, olive oil, garlic powder, smoked paprika, salt, and pepper. Mash the chickpeas slightly with a fork, leaving some whole for texture.

In a blender or food processor, combine the avocado, fresh dill, lemon juice, Greek yogurt, and water. Blend until smooth and creamy. Adjust the consistency with more water if needed.

Lay out the tortillas and evenly distribute the chickpea mixture, spinach, cherry tomatoes, and cucumber among them. Drizzle with the creamy avocado dill dressing.

Wrap the tortillas tightly, folding in the sides as you roll them up. Slice in half and serve immediately, or wrap in foil and refrigerate for up to 2 hours before serving.