Add the chickpeas to a bowl and mash with a fork. Add avocado and mash until the avocado is combined.
Add in the red onion, jalapeño, green onions, cilantro, buffalo sauce, vegan mayo, garlic powder and pepper. Stir to combine. Taste and adjust seasonings as needed. Place in the fridge for at least 30 minutes.***
To assemble, spread an even layer of filling to the outer edges of each tortilla. Top half of the filling with spinach/cabbage.****
Starting at the end with spinach, tightly roll the tortillas up until you reach the other end. Use a sharp knife, and cut each wrap into 8 pieces.
Serve right away or place in an air tight container in the fridge until ready to serve.