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To a large bowl, add the chickpeas and give them a light mash with a fork. I like to mash most of them, while leaving a few of them whole. Next, add in celery, green onion, red onion, parsley, tahini, buffalo sauce, lemon juice, spices, salt and pepper. Mix everything together well until completely combined.
Add the shredded lettuce to a bowl, along with desired amount of ranch dressing and toss together until lettuce is coated.
Warm tortilla on the stovetop with a little bit of cooking spray or in the microwave. Lay tortilla on a flat surface. Assemble your wraps by laying down a few slices of avocado in the center, next add a few scoops of the lettuce, followed by a few big scoops of the buffalo chickpea mixture. Carefully use your hands to fold the sides in and then tightly roll the wrap up.
If desired, you can place the wrap seam side down in a hot pan to help seal everything in. Cut wrap in half and enjoy!