In a mixing bowl, mash the chickpeas with a fork or potato masher until slightly chunky.

Add the buffalo sauce, olive oil, garlic powder, onion powder, and salt. Mix until well combined.

Heat a pan over medium heat and add the chickpea mixture. Cook for about 5-7 minutes, stirring occasionally, until heated through.

Lay out the tortillas or wraps on a clean surface.

Spread a layer of shredded lettuce, diced tomatoes, and the chickpea filling on each wrap.

Drizzle with vegan ranch dressing and sprinkle with sliced green onions.

Roll up the wraps tightly and slice in half to serve.