Buffalo Chickpea Tortilla Bites

Place cooked and cooled chickpeas in a blender or food processor (or, you can simply use a potato masher)Add the buffalo wing sauce and ¼ cup of cheese. If you are not using cheese, I recommend adding 2 Tbsp of olive oil or coconut oil instead for adhesion and healthy fats.Pulse the chickpeas, buffalo sauce and cheese together until desired consistency is achieved. I left mine a little on the chunky side but if you prefer a smoother consistency like hummus, just keep pulsing (stopping to scrape the sides down as necessary).Remove contents into a mixing bowl and add remaining ¼ cup cheese, green onion and any crunchy add-ins. Use a spatula to mix the contents together before spreading on tortillas.Lay each tortilla out on a flat surface and divide the mixture among them -- spread the mixture evenly over the full surface of the tortilla using a spreading knife or spatula.Beginning on one end, gently roll the tortilla as evenly and tightly as possible (like a sleeping bag!).Carefully place each rolled tortilla into some plastic wrap and store in the fridge for at least 30 minutes.Remove from wrap and slice the tortilla to the thickness desired.