Preheat the oven to 180°Celsius, 160°C for fan-assisted and line a large shallow oven tray with silicone-free baking paper.
To prepare the tortillas, add the ground almonds, flax, chia seeds, oregano, salt and pepper to a large mixing bowl. Stir well to combine.
Slowly add the water and mix until a dough forms. Cover and refrigerate for 10 minutes.
Place the dough on the lined baking tray and cover with another sheet of baking paper. Roll out to an even thickness of about 2-3mm and use a dinner plate as a template to cut the dough into a large circle.
Transfer to the oven to bake for 10 minutes until cooked but still pliable. Set aside to cool.
Whilst the tortilla is cooking, add the chickpeas to a small saucepan and cover with water. Simmer for 5 minutes or so until hot through. Drain the water away.
Add the lime juice, olive oil and seasoning. Stir to combine, then use a potato masher to roughly mash the chickpeas.
Add all the walnut mince ingredients to a food processor and pulse to a chunky crumb consistency.
Add the cauliflower rice to a small pan along with the stock or water. Simmer for 3-4 minutes until all the liquid has been absorbed.
Add the salsa ingredients to a small mixing bowl and stir to combine.
To assemble the burritos, slice the cooked wrap in half across the centre and arrange the two pieces onto two long strips of baking paper. Divide the rice, chickpeas, salsa, walnut meat, avocado and peppers between the two wrap halves, creating a strip of filling down the centre.
Whisk together the yoghurt ingredients and spoon a generous dollop over each filling.
Use the baking paper to roll the wrap around itself securing the filling tightly inside, folding the ends of the paper into a neat parcel.