In a small bowl, whisk together the yogurt, red wine vinegar, olive oil, oregano, garlic powder, dried dill, salt, and black pepper until smooth and well combined. This creamy dressing base will coat all the vegetables and chickpeas evenly, so take a moment to fully incorporate the spices. Taste and adjust seasoning as needed—I like to add a touch more salt than seems necessary since it helps the flavors pop when combined with the fresh vegetables.

While the dressing rests, prep your vegetables: chop the spinach into 1/2-inch ribbons, dice the cucumber into 1/4-inch pieces, slice the red onion into thin pieces, dice the tomato, and crumble the feta into small chunks. Add the prepared spinach, chickpeas, cucumber, red onion, feta, tomato, and olives to the bowl with the dressing from Step 1. Gently fold everything together until all ingredients are evenly coated with the creamy dressing. The key here is to keep the chickpeas and vegetables intact rather than mashing them, so use a gentle hand.

Warm the whole wheat tortilla slightly—either by placing it on a dry skillet for 15-20 seconds per side or wrapping it in a damp paper towel and microwaving for 10 seconds. A warm tortilla becomes pliable and won't tear when you roll it, which makes the whole experience better. Lay the warmed tortilla on a clean surface and spoon the Mediterranean chickpea mixture into the center, leaving about 1 inch of space from the edges.

Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly away from you until the wrap is sealed. I like to wrap the bottom half of the finished wrap in parchment paper or foil to keep it contained and easy to eat. Serve immediately while the tortilla is still warm and pliable.