Preheat your oven to 400°F (200°C). Pat cooked chickpeas dry and toss with smoked paprika, garlic powder, salt, and olive oil until coated.

Spread seasoned chickpeas on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until golden brown and crispy.

In a saucepan over low heat, combine hot sauce, melted vegan butter, and maple syrup/agave nectar. Whisk until smooth and heated through for 3–5 minutes.

Warm tortillas in a skillet for 30 seconds on each side or in the microwave wrapped in a damp paper towel for 15-20 seconds.

Spread mashed avocado on each tortilla, layer with shredded lettuce, diced tomatoes, red onion, and crispy Buffalo chickpeas.

Roll each tortilla tightly, slice in half, and serve immediately.