Tandoori Chickpea Wraps

Preheat the oven to 425 degrees F.
Add the chickpeas, 2 tablespoons olive oil, the yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt and pepper to a baking sheet and toss well to evenly coat. Roast for 10 minutes and then stir and roast another 10-15 minutes or until the chickpeas are golden. 
Meanwhile, make the slaw. In a medium bowl, combine the kale, carrots, yellow pepper, jalapeño, lime juice and remaining 2 tablespoons olive oil. Season with salt and toss. 
Lay the tortillas flat and layer with chickpeas and kale. Drizzle with coconut sauce, then wrap tightly. EAT!