Heat a nonstick skillet over medium heat.

In a medium bowl, lightly mash the chickpeas with a fork, leaving some texture. Stir in buffalo sauce, garlic powder, onion powder, salt, and black pepper until evenly combined.

Add olive oil to the skillet, then add the chickpea mixture. Cook for 5 to 7 minutes, stirring occasionally, until heated through and slightly thickened.

In a small bowl, mix Greek yogurt and lemon juice until smooth to create the dressing.

Warm each tortilla in a dry skillet for about 20 seconds per side until soft and pliable.

Spoon the buffalo chickpea mixture onto the center of each tortilla. Top with shredded lettuce, diced tomatoes, red onion, and drizzle with the yogurt dressing.

Fold in the sides, roll tightly, slice in half if desired, and serve immediately.