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. Trim, deseed, and thinly slice bell pepper into strips. Halve, peel, and slice 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, then fold over 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.