Prepare the Chickpeas: First, ensure your chickpeas are well-rinsed and very dry. Place them in a medium bowl and toss with the olive oil, garlic powder, smoked paprika, salt, and pepper until they are evenly coated.

Crisp the Chickpeas: Heat a large, non-stick frying pan or skillet over a medium-high heat. Once hot, add the seasoned chickpeas in a single layer. Cook for 10-12 minutes, shaking the pan occasionally, until they are golden brown and slightly crispy on the outside. Some may pop a little, so be careful!

Make the Buffalo Sauce: While the chickpeas are cooking, whisk together the hot sauce and melted vegan butter in a small bowl until fully combined.

Coat the Chickpeas: Once the chickpeas are nicely crisped, reduce the heat to low and pour the Buffalo sauce mixture over them. Stir gently but thoroughly to coat every chickpea. Let it bubble for just a minute to allow the sauce to thicken slightly and cling to the chickpeas. Remove from the heat.

Warm the Wraps: Gently warm your tortilla wraps. I find that a few seconds in a dry frying pan or 15-20 seconds in the microwave makes them more pliable and pleasant to eat.

Assemble the Wraps: Now for the fun part! Lay a warm wrap flat. Spread a spoonful of vegan ranch dressing down the centre. Top with a generous handful of shredded lettuce, some diced tomato, and a few slices of red onion.

Add the Filling and Fold: Spoon a quarter of the warm Spicy Buffalo Chickpeas over the salad fillings. Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a secure parcel. Repeat for the remaining three wraps.

Serve Immediately: Serve the wraps straight away while the chickpeas are still warm and the salad is cool and crisp. You can slice them in half on the diagonal for a nice presentation if you like.