Chop the head of cauliflower into bite size florets and add to the air fryer basket. Open and drain a can of chickpeas and add them to the basket with the cauliflower.
Sprinkle the garlic powder, onion powder and paprika onto the chickpeas and cauliflower. Set air fryer to 400 and cook for 20 minutes, giving the basket a shake half way through. For the oven, set to 400 and cook for 30 minutes or until tender.
While those are cooking assemble your slaw by shredding cabbage and carrots and dicing celery. Add these to a medium bowl.
Combine the coconut milk, apple cider vinegar, maple syrup and celery salt in a small bowl. Stir to combine and then pour over cabbage mixture.
When the cauliflower and chickpeas are done, toss them with the buffalo sauce.
To assemble, place a couple scoops of slaw on your wrap and top with a portion of the cauliflower and chickpeas. Enjoy!