Mix the chickpeas and sauce pouches together in a small saucepan and bring to a simmer. Make a slit in the tortilla from the middle to the outside. In the first quarter of the tortilla where you have made the slit, place the cheese. Then, in the 2nd quadrant, spoon in 1/3 of the chickpeas (there might be some extra sauce leftover), but not too close to the outer edge. Then, in the 3rd quadrant, add the vegetables. In the last spoon over the buffalo or Sriracha sauce. Sprinkle some of the onion over the chickpeas. Then carefully, fold over the cheese quarter so that it lies over the chickpeas, then fold this quarter over and then the last so the whole thing looks like a stuffed triangle. Tuck in any bits that have escaped! Heat your frying pan or griddle pan and add a little oil, add the wraps one at a time, or together if you can. Cook over a moderate heat until golden, flip and cook the second side. Serve as they are or with a drizzle of sour cream or more buffalo sauce - or both!