Cook the tater tots according to package instructions.

Meanwhile, combine the avocado, chickpeas, garlic, scallions, lime juice, mayonnaise, chili/pepper flakes and season well with 1/2 - 1 teaspoon of sea salt and lots of black pepper.

Place a large frying pan/skillet on medium high heat and when hot, add one tortilla. Heat each side of the tortilla for 1-2 minutes, to both soften it and make it easier to fold (alternatively, wrap the tortilla in damp paper towel and microwave for 15-20 seconds).

Divide the chickpea and avocado mixture into roughly four portions. Working with one tortilla at a time, layer with a mound of the chickpea and avocado mixture in the center of the tortilla, top with a handful of spinach, and pile on some of the tater tots/potato gems. Finish with a drizzle of hot sauce. Bring the bottom of the tortilla up and over the filling, then fold in one side at a time, and then roll the burrito, tucking in the filling as you roll, until it is rolled close.

Optional step or if your tortilla isn’t the freshest: If you’d like a crispier tortilla that is easier to eat, heat a skillet (frying pan) on medium high heat. Add a small drizzle of oil if you wish (it’s also fine without) and place the burrito, seam side down, and cook until it’s lightly golden, 2-3 minutes. Flip over and repeat on the other side. You can also warm it for a few minutes in a toaster oven. This extra step seals the burrito, making it will less likely fall apart.

Cut in half and eat immediately.