Begin by opening a can of chickpeas and draining them well. In a mixing bowl, use a fork or potato masher to mash the chickpeas, leaving some chunks for added texture. This should take about 2–3 minutes.

In the same bowl with the mashed chickpeas, add vegan mayonnaise or Greek yogurt, Buffalo hot sauce, freshly squeezed lemon juice, diced celery, grated carrot, chopped red onion, and a sprinkle of fresh parsley. Season with garlic powder, smoked paprika, salt, and pepper. Stir until all ingredients are evenly combined, which should take about 2 minutes.

Take your tortillas and lay them flat on a clean surface. Evenly distribute a handful of shredded lettuce and a generous portion of diced tomatoes onto each tortilla.

Spoon the flavorful Buffalo chickpea mixture down the center of each tortilla, making sure to distribute it evenly. Drizzle some ranch or blue cheese dressing over the top if desired.

To roll the wraps, start by folding in the sides of each tortilla over the filling. Then, tightly roll from the bottom up, ensuring that the filling is secured inside.

Once your Buffalo Chickpea Wraps are rolled, you can cut them in half for easier handling or serving. Wrap them in foil for a convenient transport option.