Make the slaw: In a large bowl, combine 3 cups thinly sliced cabbage, 1 cup shredded carrots, and optional celery and green onions. In a small bowl, whisk 1/3 cup vegan mayo, 1 tablespoon apple cider vinegar or lemon juice, 1 teaspoon maple syrup, a pinch of salt, and pepper. Toss with the veggies. Chill while you cook the chickpeas.

Season the chickpeas: Pat chickpeas dry. In a bowl, mix them with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and a few grinds of black pepper.

Crisp them up: Warm a large skillet over medium-high heat. Add 1 tablespoon olive oil. Cook chickpeas 6–8 minutes, shaking the pan occasionally, until lightly browned and a bit crisp.

Buffalo it up: Reduce heat to medium-low. Stir in 2–4 tablespoons Buffalo hot sauce (to taste) and 1 tablespoon vegan butter (or a drizzle of oil). Cook 1–2 minutes, stirring, until the chickpeas are glossy and coated.

Warm the wraps: Heat tortillas in a dry skillet for 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Assemble: Add a generous scoop of slaw to the center of each tortilla. Spoon Buffalo chickpeas on top. Add avocado slices and chopped herbs if you like.

Wrap and serve: Fold the sides in, roll tightly from the bottom, and slice in half. Drizzle extra hot sauce if you’re feeling bold.