- 10 Minutes
- In a food processor, combine chickpeas, buffalo sauce, vegan cream cheese, salt, garlic powder, onion powder, and chives and pulse until ingredients just come together. Some texture is good.
- Spread chickpea mixture evenly between 6-8 tortillas (how many will depend on the size of the tortillas) and sprinkle with chopped romaine.
- Tightly roll and cut into bite-sized pinwheels about 1-inch to 1.5-inches thick.
- Top with additional chives if desired and serve immediately or cover and chill until ready to serve.