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Toast the spring onions for 5-6 mins in a large, dry frying pan, turning frequently, until charred. Remove from the pan, leave to cool slightly, then roughly chop. Mix with 2 tbsp of the oil, the chives and lime juice. Season and set aside.
Pour the remaining 1 tbsp oil into the frying pan. Tip in the onion and mushrooms, and cook for 10-12 mins over a medium heat until golden. Stir in the garlic, chipotle paste, if using and chickpeas, and cook for 5 mins until piping hot.
Add the fajita seasoning and a splash of water, then mix well. Serve straight from the pan with the yogurt, wraps, cheddar and spring onion salsa on the side.