In a large skillet, heat olive oil over medium heat. Add the drained chickpeas, garlic powder, onion powder, and salt. Cook for about 5 minutes, stirring occasionally.

Pour in the buffalo sauce and stir to coat the chickpeas evenly. Cook for an additional 10 minutes until heated through and slightly caramelized.

Lay out the whole wheat tortillas on a clean surface.

Spread a layer of shredded lettuce on each tortilla, followed by diced tomatoes and sliced cucumbers.

Spoon the buffalo chickpeas onto the center of each tortilla.

Drizzle with vegan ranch dressing and fold the sides of the tortilla over the filling, then roll it up tightly.

Cut the wraps in half and serve immediately with extra buffalo sauce or dressing on the side if desired.