Preheat the oven to 425 degrees Fahrenheit. Drain and rinse the can of chickpeas and add to a baking sheet with 1 teaspoon of coconut oil and a pinch of sea salt, roast in the oven for 20 minutes. Slice ½ a small sweet onion into ¼ thick rounds and saute in a pan on medium heat with a teaspoon of coconut oil for about 10 minutes, until they start to turn translucent and caramelize. Spread mashed sweet potato on the burrito wraps and warm in the oven for 3 minutes. Top with arugula, caramelized onions, cranberry sauce and crispy chickpeas and roll into a delicious holiday leftovers burrito!