Thinly slice onions and mushrooms on a chopping board, set aside.
Heat oil on a frying pan, add onions and cook until softened, 2-3 minutes.
Add drained chickpeas, with 3 tbsp water, combine with the remaining spices (cumin, smoked paprika, cayenne pepper, garlic powder) and crushed stock cube, stir into a paste.
Add mushrooms and cook for 5 minutes, coat well in the seasoned paste.
Transfer contents of the pan into a saucepan, add 1 cup of water and bring to a boil, then lower heat to simmer for 15-20 minutes, check occasionally to ensure water doesn’t all evaporate.
Once mushrooms, onions and chickpeas are smothered in sauce, remove lid and cook on a low heat to remove excess water, drain if needed.
Open up a naked wrap and lay a bed of hummus, lettuce, and avocado, try not to pack too much, then scoop a bit of the chickpea mixture in the centre, leave around 1 inch on each side from the centre to appropriately wrap.
Tuck the bottom inwards, like folding the tip of a paper plane, and fold from side to side to complete the wrap.