Preheat oven to 400 degrees F.
Into a food processor, add chickpeas, buffalo-style sauce, vegan sour cream, celery, and sea salt. Pulse until combined.
Over each flour tortilla, spoon 2 tablespoons of the chickpea mixture in a line from top to bottom. Tightly roll each filled tortilla and place seam-side down on a baking sheet.
Bake 10 minutes, turning halfway through the baking time.
Serve warm or room temperature.