If the eggplants are big you can first cut them in quarters; then, make slices of about 1cm.
Grill the eggplant slices on both sides and put them in a bowl;
When still warm season them with some basil leaves, olive oil and salt;
Hummus
In a blender put the cooked chickpeas and a bit of water, just enough to help the blending. The sauce should be creamy and not too liquid, so try adding a little bit of water at a time;
Add the tahina sauce, a bit of salt, some olive oil and the juice of half a lemon;
Stir and put the hummus in a small bowl with some smoked paprika sprinkled on top.
Wraps
Take a tortilla wrap and spread some hummus all over it;
Then put some slices of grilled eggplant on half of the tortilla; (I prefer to cut the slices in smaller pieces, but it's not necessary);