Preheat the oven to 400ºF. Spray a baking sheet with cooking spray and set aside.
Chop cauliflower in small florets and add to a large bowl. Pour in chickpeas along with the buffalo sauce and toss to combine. Transfer this mixture to the baking sheet and roast for 20 - 25 minutes until cauliflower it starting to brown and chickpeas are starting to crisp up (stir halfway through).
Allow the veggies to cool while you prepare the remaining ingredients.
Add avocado to a bowl and mash with a fork until smooth. Squeeze lime into the bowl and sprinkle with salt, pepper and garlic powder. Stir to combine.
Spread about 2 tablespoons of the avocado sauce on each tortilla. Top each with 2 tablespoons of quinoa and some of the cauli-chickpea mixture. Garnish with desired veggies and enjoy!
Turn it into a salad! The filling also makes a delicious salad topping. Use chopped romaine, the cauli-chickpea mixture, quinoa, diced avocado and finely sliced cabbage. Toss with lime juice and olive oil and enjoy!