Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.

Drain, rinse, and thoroughly dry chickpeas. Cut sweet potato into ½-inch wedges. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and cut onion into ½-inch wedges. Dice tomato into ½-inch pieces.

Toss chickpeas on a baking sheet with a large drizzle of oil, half the Turkish Spice Blend, salt, and pepper. Toss sweet potato, bell pepper, and onion on a separate baking sheet with a large drizzle of oil, remaining Turkish Spice Blend, salt, and pepper.

When chickpeas and veggies have 5 minutes left, in a large bowl, whisk together half the vinegar, ½ tsp sugar, a large drizzle of olive oil, a pinch of salt, and pepper (all the vinegar and 1 tsp sugar for 4 servings). Add mixed greens and tomato; toss to combine and set aside.

Wrap tortillas in damp paper towels; microwave until warm and pliable, 15-30 seconds.

In a second large bowl, toss roasted veggies and chickpeas with feta. Season with salt and pepper if desired.

Place tortillas on a clean work surface. Spread as much harissa aioli as you like on bottom third of each tortilla. Top with ⅓ cup veggie mixture. Fold bottom side of each tortilla over filling; fold left and right sides toward filling. Roll up, starting with filled sides, to form wraps.

Halve wraps on a diagonal. 

Divide wraps, any remaining veggie mixture, and salad between plates. Serve.