Pre-heat the oven to 375°F. Spread the chickpeas out on a baking sheet lined with parchment paper or a silicone mat.
Bake for 5 minutes.
Toss the baked chickpeas with 2 tbsp of buffalo sauce (or more or less depending on your taste preference.)
Bake again for an additional 5 minutes, or longer if you want extra crispy chickpeas.
Assemble your wraps: lay a tortilla down, place lettuce leaves on top, then the buffalo chickpeas, celery, and finally drizzle with a little vegan ranch. Add some extra buffalo sauce for more kick. Roll up the wraps like a burrito.
Enjoy right away or store in the fridge for another day!
Depending on the size of your wraps, this recipe will make 2-3 wraps. For taco-sized soft tortillas, I was able to make 3 wraps.