In a food processor combine the chickpeas, tahini, lemon juice, cumin, olive oil, salt & pepper. Drizzle cold water a little at a time to smooth out and reach the desired texture. (Hummus can be made a day in advance and stored in a sealed container in the refrigerator for up to 5 days.)
Spread hummus on wrap, layer with lettuce tomato and turkey. Fold the ends in and roll to seal up the wrap. Slice in half and serve.