1-Use a potato masher or fork to: Use a potato masher or fork to slightly mash up 1 15-oz can chickpeas in a large bowl.
2-To the bowl, stir in ¼ cup: To the bowl, stir in ¼ cup buffalo hot sauce, ¼ cup plain Greek yogurt, ¼ cup finely grated carrot, ¼ cup finely chopped celery, ¼ cup finely chopped cilantro, and ¼ tsp each black pepper and garlic powder.
3-In a separate bowl, toss together 2: In a separate bowl, toss together 2 cups chopped romaine and 1 Tbsp ranch dressing. Divide evenly onto 2 large tortilla wraps along with ½ avocado (sliced) and ¼ red onion (sliced). Top with the Buffalo Chickpeas.
4-Fold the sides over the fillings, then: Fold the sides over the fillings, then roll up your wrap, tucking the side closest to you over the fillings and rolling away from you. Firmly squeeze the wrap to contain everything. Slice in half and enjoy!