In a bowl, combine thinly sliced red onions with lime zest, lime juice, red wine vinegar, maple syrup, chopped cilantro, and a pinch of salt. Mix well and let marinate.

Preheat oven to 425°F (220°C). Rinse and dry canned chickpeas, spread on a baking sheet, drizzle with olive oil and salt, roast for 20 minutes, then add garlic powder and coriander, roast for an additional 10 minutes.

On another baking sheet, toss cauliflower florets with olive oil, thyme, salt, and pepper. Roast for 20 minutes, then stir and roast for another 10-15 minutes until tender.

In a blender, combine chipotle peppers in adobo, dairy-free yogurt, and lime juice. Blend until smooth and adjust consistency with water if needed.

In a large bowl, combine roasted chickpeas and cauliflower with chipotle sauce, ensuring everything is coated well.

Warm pita or wraps in a skillet, spread chipotle sauce, add lettuce, chickpea-cauliflower mix, and pickled onions. Wrap tightly, slice in half, and serve.