In medium bowl, mash chickpeas with back of fork until few whole beans remain. Add hemp seeds, nutritional yeast, just 1 tsp dill, pickles, celery, mayo, lemon juice, as much red onion as you'd like, as much sriracha as you'd like, and a pinch of salt and pepper. Stir to combine.

Place tortillas, one at a time, in large nonstick skillet over medium-high heat and cook until warm and pliable, 1 to 2 minutes per side. Lay warmed tortillas on clean work surface. Divide filling and spinach between each. Carefully roll wraps, tucking in sides as you go, and cut in half. Serve with lemon wedges.