Stir flour and salt together in a medium mixing bowl. Stir in water. Transfer the dough to a lightly floured surface and knead for about 2 minutes, until smooth and elastic.

Add a bit more flour to your work surface, and use a rolling pin to roll dough to about ⅛ inch thick. Cut into 4 circles, about 6 inches in diameter each (a saucer or small plate works great as a form for your circles).

Place a large flat-bottomed skillet over medium heat. Brush both sides of one of your dough circles with sesame oil and place into hot skillet. Cook until you begin to see air pockets form in the dough, about 2 minutes. Flip and cook about 2 minutes more, until you've got some brown patches on both sides. Repeat for remaining dough circles.

Stir soy sauce, maple syrup, rice vinegar, cornstarch and five spice together in a small bowl. Set aside.

Coat the bottom of your skillet with oil and place over medium heat. Add garlic, ginger and white parts of scallions. Sauté until very fragrant, about 2 minutes. Raise heat to medium-high. Add chickpeas and soy sauce mixture to skillet. Cook just until sauce becomes thick and coats chickpeas, about 2 minutes more. Remove from heat and stir in sesame seeds and green parts of scallions.

Brush a thin layer of hoisin sauce over the top of a pancake and sprinkle with carrots. Top with chickpeas, wrap and serve.