Heat a large pan over medium heat and add oil. Add chickpeas, seaon with garlic powder, and saute until crispy, about 6-7 minutes. Add buffalo sauce and continue cooking, stirring frequently, for 1 minute more.

Meanwhile, in a small mixing bowl, combine cottage cheese, greek yogurt, garlic powder, onion powder, and dried parsley. Spread half the mixture in the center of one wrap and the other half onto the other wrap.

Place chickpeas evenly in wraps on top of the cottage cheese mixture. Top with spinach and cucumbers. Wrap up, serve, and enjoy!