Mash the chickpeas in a mixing bowl until a mix of creamy and chunky textures forms.

Combine chickpeas with vegan mayonnaise, Buffalo hot sauce, fresh lemon juice, diced celery, grated carrot, diced red onion, garlic powder, smoked paprika, salt, and pepper. Mix until well combined.

Lay out tortillas and add shredded lettuce and diced tomatoes evenly on each.

Spoon a generous portion of the chickpea mixture onto the tortillas, and optionally add shredded cheese.

Fold in the sides of each tortilla, and roll tightly from the bottom to the top.

Slice the wraps in half for easier handling and serve immediately or wrap in foil for later.