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Add the chickpeas to a large mixing bowl. Use a fork to mash the chickpeas - this doesn't need to be perfect, but you want at least ¾ of the chickpeas to be mashed.
Add the avocado, mayo & chimichurri to the bowl and mix, mashing the avocado. Add the celery, sun-dried tomatoes, red onion & spinach and mix to combine. Taste and add salt, pepper and mustard. Cover and place in the fridge for 30-60 minutes.
To assemble, add about ⅓ cup of chickpeas to a wrap. Tuck in the sides and roll up like a burrito. Cut in half and repeat with the remaining ingredients.
Place on a platter and serve.