In a large mixing bowl, open a can of chickpeas and thoroughly drain and rinse them under cold water. Using a fork, lightly mash the chickpeas for about 30 seconds, leaving some whole for added texture.

While the chickpeas are being prepared, finely chop the celery, green onion, red onion, and parsley.

Add the chopped vegetables to the mashed chickpeas. Then, drizzle in the tahini, buffalo sauce, and lemon juice. Season with salt, pepper, and any additional spices you desire. Stir the mixture until all ingredients are fully combined, taking about 2–3 minutes.

Lay out your tortillas on a clean surface. Spoon a generous amount of the chickpea mixture down the center of each wrap, leaving space on the edges for rolling.

Starting at one end, gently roll the wrap tightly around the filling. Tuck in the sides as you go. Place the wraps seam-side down on a plate and serve immediately or wrap for later.