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In a food processor, combine chickpeas (or black-eyed peas), chopped red bell pepper, tahini (or peanut butter), lemon juice, cilantro (or parsley) garlic, chipotle, cumin, salt, paprika and black pepper. Cover and process or blend until smooth.
Spread hummus onto the centers of the tortillas. Top with lettuce, bell pepper strips and avocado. Spoon sour cream on top; top with cheese and microgreens (or sprouts). Roll up each tortilla.