Heat oven to 400°F. Line baking sheet with sides with foil or cooking parchment paper.
Dry chick peas by rolling on paper towel or clean kitchen towel. In medium bowl, toss chick peas with melted butter, sweet paprika, cumin, red pepper and salt.
Arrange chick peas in single layer on baking sheet. Bake 18 to 20 minutes or until golden brown, tossing once during baking.
Place tortillas on microwavable plate. Cover with waxed paper, and microwave 45 to 60 seconds or until warm.
Fill each tortilla with chick peas, sour cream and arugula.