Heat the olive oil in a large skillet over medium heat. Add the chickpeas and sauté for 2–3 minutes, stirring occasionally, until lightly golden.

Sprinkle in the garlic powder, onion powder, and salt. Pour in the buffalo sauce and stir to coat. Cook for another 2 minutes, until the sauce thickens slightly. Remove from heat and set aside.

In a small bowl, whisk together the hummus and lemon juice until smooth and creamy.

Lay out the tortillas and top each with romaine lettuce, warm buffalo chickpeas, and diced red onion. Drizzle with the lemon hummus dressing.

Fold in the sides, then roll up tightly like a burrito. Place each wrap seam-side down in a dry skillet over medium heat. Toast for 1–2 minutes per side until golden and lightly crisped.

Slice in half and serve immediately.