Preheat the oven to 400F and line a large sheet pan with parchment.

In the meantime, heat a large deep skillet over medium. Add the olive oil, cauliflower, chickpeas and spices. Saute until the cauliflower and chickpeas are coated in the spices, then turn the heat to low, and cover and cook for 8 minutes, until the cauliflower is nice and soft.

At this time, add the creamy buffalo sauce, and stir to coat. Saute in the buffalo sauce until the chickpeas and cauliflower begin to brown and caramelize. You can add more buffalo sauce if desired.

Lay 6 of the tortilla wraps slightly overlapping across the prepared sheet pan so they cover the base and hang over the sides. Place the remaining 1 tortilla in the center to fully cover the bottom, reserving the final tortilla to close the top.

Spread the cauliflower chickpea mixture evenly over the tortillas. Top with the red onion, red bell pepper, vegan cheese (if using), and green onion.

Fold the overhanging edges of the tortillas toward the center, creating a sealed wrap with the final tortilla in the center. Place another sheet pan on top to help keep it flat and compact.

Bake for 15 to 20 minutes, removing the top sheet pan halfway through if you'd like it extra crisp.

Let cool slightly before slicing into squares. Serve with vegan caesar or ranch as desired, or go traditional with salsa, guac and vegan sour cream.