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Preheat the oven to 400°F.
Add the cauliflower and chickpeas to a large skillet with the olive oil. Cook over medium heat, covering and stirring occasionally, until the cauliflower is fork-tender and lightly golden, about 10 minutes.
Add the hot sauce, maple syrup, and lime juice. Stir well and continue cooking for a few minutes, until everything is evenly coated and slightly caramelized.
Using a potato masher or the back of a sturdy spatula, gently mash the mixture so it’s broken down and textured but not completely smooth.
Line a large sheet pan with parchment paper or lightly grease it. Arrange 12 small tortillas on the pan. Spoon about 2 tablespoons of the buffalo chickpea cauliflower mixture onto one half of each tortilla. Sprinkle with vegan feta if using, then fold the tortillas over and press down gently to seal.
Lightly spray or brush the tops with oil so they crisp up in the oven. Place a second sheet pan directly on top to weigh them down and prevent the tortillas from lifting while baking.
Bake for about 10 minutes. Remove the top sheet pan, then switch the oven to broil on high and cook for another 3 to 5 minutes, watching closely so they don’t burn, until the tortillas are golden and crispy.
Serve drizzled with vegan caesar dressing and topped with chopped cilantro and a squeeze of fresh lime juice.