In a large mixing bowl, add one can of drained and rinsed chickpeas. Using a fork or potato masher, lightly mash the chickpeas, leaving some whole to create a hearty texture. This process should take about 2-3 minutes.

Chop one stalk of celery, two green onions, and half a red onion and add them to the mashed chickpeas. Also, finely chop a handful of fresh parsley and mix it in. Stir until well combined.

In a separate bowl, combine 3 tablespoons of tahini, 1/4 cup of buffalo sauce, and the juice of half a lemon. Whisk until smooth and creamy, then mix into the chickpea mixture.

Sprinkle in salt and pepper to taste, mixing to distribute the spices throughout the filling. Adjust seasoning if necessary.

Grab your tortillas or lettuce leaves, spoon the chickpea mixture onto each wrap, leaving space for folding.

Fold in the sides and roll from the bottom up to secure the filling. Cut in half for easy handling and serve immediately or store in the fridge.