Place chickpeas in a bowl and mash with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)
For the Caesar dressing:
Add all ingredients for the dressing to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
Taste and adjust seasonings as necessary
Add the dressing to the chickpeas etc and mix well. Taste and add more salt if necessary
To serve:
Divide the mixture between the tortillas, add the lettuce and peppers and wrap by tucking in both sides then rolling
The chickpea Caesar salad (without lettuce) will keep for up to a couple of days covered in the fridge, and keeps well in the wrap for several hours