Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Pat the rinsed chickpeas dry with a paper towel to ensure they get crispy during roasting.

In a large bowl, combine the chickpeas, sliced bell peppers, and red onion wedges.

Drizzle the olive oil over the mixture, then sprinkle with chili powder, smoked paprika, cumin, garlic powder, and salt. Toss well to coat evenly.

Spread the mixture in a single layer on the prepared baking sheet. Ensure the pan is not overcrowded so the vegetables roast rather than steam.

Roast for 20-25 minutes, tossing halfway through, until the chickpeas are golden and crisp and the vegetables are tender with slightly charred edges.

While the filling roasts, wrap the tortillas in foil and warm them in the oven for the last 5 minutes of cooking.

Remove the sheet pan from the oven and squeeze fresh lime juice over the hot roasted mixture.

Serve immediately in warm tortillas, garnished with fresh cilantro if desired.