Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Drain and rinse the chickpeas. Pat them dry and toss in olive oil, salt, and pepper. Spread the chickpeas in an even layer on the baking sheet and roast in the preheated oven for 30 minutes, shaking the pan to toss the chickpeas halfway.

In a large bowl, mix the buffalo sauce and honey. Add the roasted chickpeas and toss to combine until they’re well coated. Set aside.

Chop the lettuce and toss with ranch dressing.

Assemble the wraps. Add lettuce, sliced avocado and buffalo chickpeas. Roll into a wrap, cut in half and serve.