Thinly slice red onions and toss them with lime juice, red wine vinegar, maple syrup, salt, and chopped cilantro. Marinate in the fridge for at least 15 minutes.

Preheat the oven to 425°F (220°C). Rinse and thoroughly pat dry chickpeas. Toss with olive oil and salt, spread on a baking sheet, and roast for 20 minutes.

Prepare cauliflower by cutting it into florets and tossing with olive oil, garlic powder, onion powder, thyme, and coriander. Roast alongside chickpeas for 20 minutes.

In a blender, combine chipotle peppers with dairy-free yogurt, lime juice, garlic powder, and onion powder. Blend until smooth.

Assemble the wraps by spreading chipotle sauce onto a pita, layering with lettuce, roasted chickpeas, cauliflower, and pickled onions.