2 cups Shredded Lettuce (Contributes crunch and freshness; mixed greens can be used.)
1 cup Diced Tomatoes (Adds juiciness and acidity.)
1/2 each Red Onion (Offers sharp flavor and crunch.)
to taste Salt (Essential seasoning.)
to taste Pepper (Essential seasoning.)
Instructions
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.
Notes
Adjust the level of hot sauce to suit your taste.
For a creamier texture, add more avocado or a vegan dressing.