Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Drain and rinse the chickpeas, then pat them dry and toss with olive oil, smoked paprika, garlic powder, and a pinch of salt.

Spread the chickpeas in a single layer on the baking sheet and roast for 20-25 minutes, stirring halfway through.

In a small saucepan, whisk together Buffalo sauce, melted vegan butter, and maple syrup over low heat until combined.

Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds on each side.

Spread a layer of mashed avocado on each warmed tortilla, and layer with lettuce, tomatoes, red onion, and chickpeas.

Roll each tortilla tightly around the filling and serve immediately.