Preheat a conventional oven to 200 degrees C/ 392 F. Add the red pepper to a tray lined with a sheet of baking paper and roast until crispy at the edges (around 15 minutes).
Cook the rice according to instructions on the packet. Meanwhile, toss around half of the chickpeas with the garlic powder, the turmeric, the cumin, the paprika, the curry powder, agave nectar and salt and pepper to taste. Set the rest of the chickpeas aside.
Heat a non-stick frying pan to a medium-high heat. Add the chickpeas and allow to cook for 5-6 minutes, stirring occasionally, until crispy and golden. Set aside to cool after stirring in a pinch of extra curry powder.
Upon removing the peppers from the oven, add them to a blender alongside the remaining chickpeas, 4 tsp of the tahini and 2 tbsp lemon juice. Blend until desired hummus consistency is achieved, adding salt and pepper to taste.
To make the dressing, simply stir together the remaining tahini and lemon juice until thoroughly combined.
Spread the wrap evenly with hummus, before layering the spinach, the rice, the chickpeas, the sweet corn and the tahini dressing. Tuck in the top and the bottom edges before rolling tightly. Serve immediately or store in the fridge.