Preheat oven to 425 F.
In a skillet over medium heat, warm with a drizzle of olive oil.
Add the cauliflower rice and sauté until brown at edges, about 5 minutes.
Add the chopped pecan pieces, chili powder, and cumin and toast until fragrant, 1-2 minutes.
Add tomato paste, water, garlic powder, onion powder, and salt, and stir until well combined and warmed through.
Warm tortillas in the oven until pliable, about 30 seconds.
Add a thin line of pecan mixture down one side of the tortilla, followed by a sprinkle of cheese.
Roll tightly and place seam-side down on a parchment-lined baking sheet.
Brush with olive or avocado oil to lightly coat the side facing up and bake for 15-20 minutes, until golden at edges. Serve with salsa, sour cream, or condiments of choice.
