Add chickpeas to a large bowl and lightly mash with a fork or potato masher until slightly broken down.

Stir in buffalo hot sauce, Greek yogurt, grated carrot, chopped celery, cilantro, black pepper, and garlic powder until well combined.

In a separate bowl, toss romaine lettuce with ranch dressing.

Divide dressed lettuce between the tortilla wraps. Top with avocado slices and red onion.

Spoon the buffalo chickpea mixture evenly over the wraps.

Fold in the sides and roll tightly. Slice in half and serve immediately