Mix the yogurt and harissa together in a bowl; set aside.
Add lamb, onion, cumin, ginger, raisins, salt, and pepper to a large skillet over medium heat; Cook, stirring/breaking up the lamb with a wooden spoon, 5-7 minutes until the meat is cooked and the onions are soft.
Add in the chickpeas; using a potato masher, mash at least half of them right in the pan, blending them with the meat.
Continue to cook/stir, 1-2 minutes until they are warm; add in the lemon juice.
To assemble: Spread about 2 tablespoons of the spiced yogurt on a warm tortilla, leaving a 1-inch border.
Layer a quarter of the spinach and the lamb mixture and another 2 tablespoons spiced yogurt in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don’t quite touch the edges.
Fold in the two sides and roll the wrap away from you.
Complete the wraps with the remaining ingredients; cut in half on the bias and serve.