Preheat oven to 425F. While oven is heating, add all taquito filling beside the yogurt to the blender. While blending, slowly add the yogurt until you reached desired consistency. If you are wanting a thicker filling, add less yogurt. Set aside once done.
Wet a damp paper towel and lay on a plate. Lay all tortillas on top of paper towel and wrap around the stack. Microwave for 40 seconds.
Pour olive oil out into a bowl. Using your hand, brush one side of the tortilla with oil then flip. Add 2 tbsp of the chickpea filling to the non-oiled side of the tortilla towards one end. Begin to roll tight then place on a baking sheet lined with parchment paper seam side down. Repeat process until all tortillas are filled and laid out on baking sheet. Brush the tops with a bit more oil then bake for 8 minutes. Flip taquitos and bake for another 5 minutes then set aside.
While taquitos are cooking, make the cilantro ranch. Add all ingredients to a large mixing bowl then whisk together. Place in fridge and let sit until taquitos are done.
Chop the butter lettuce then distribute on 2 plates. Add baked taquitos, top with salsa and pour over vegan ranch. Serve with 2 lime slices and additional chopped cilantro.