Brush pitas with half of the oil. Heat a grill or BBQ on high and slightly char the pitas for 1-2 minutes on each side. Arrange them on a board or individual plates.
In a heated pan, add the chickpeas, chopped chorizo, Tex Mex Taco Spice and the remaining olive oil. Stir continuously for 5 minutes or until all the ingredients are coated and cooked through. Place in a heatproof bowl and set aside.
To make the avocado mousse, place avocados, spice blend and tahini in a food processor. Blitz on high until all the ingredients have blended together and the mixture is smooth.
Spread the mousse evenly on top of the pitas and top with avocado slices. Spoon over the chorizo and chickpea mixture and place a dollop of yoghurt on each serving.
Serve with fresh coriander and lemon wedges. Season to taste.