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Quick and delicious Buffalo Chickpea Wraps served in a tortilla.

Buffalo Chickpea Wraps

A quick and delicious plant-based meal featuring chickpeas, crunchy vegetables, and spicy Buffalo sauce, perfect for lunch, dinner, or a snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chickpea Salad
  • 1 can 1 (15 oz) can chickpeas, drained and rinsed
  • 2 tablespoons 2 tablespoons vegan mayonnaise or Greek yogurt Use vegan mayonnaise for a completely plant-based option.
  • 2 tablespoons 2 tablespoons Buffalo hot sauce Adjust to your preference for heat.
  • 1 tablespoon 1 tablespoon fresh lemon juice
  • 1 stalk 1 celery stalk, finely diced
  • 1 small 1 small carrot, grated
  • 2 tablespoons 2 tablespoons red onion, finely diced
  • 1 tablespoon 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon 1/4 teaspoon garlic powder
  • 1/4 teaspoon 1/4 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper, to taste
For the Wrap
  • 4 large 4 large flour tortillas or whole wheat wraps Substitute with gluten-free options if needed.
  • 1 cup 1 cup shredded lettuce
  • 1/2 cup 1/2 cup diced tomatoes
  • 1/2 cup 1/2 cup shredded cheddar cheese or vegan cheese (optional)
  • 1/4 cup 1/4 cup ranch or blue cheese dressing (optional, for drizzling)

Method
 

Preparation
  1. In a medium mixing bowl, use a fork or potato masher to mash the chickpeas, leaving some chunks for texture.
  2. Add vegan mayonnaise or Greek yogurt, Buffalo hot sauce, lemon juice, celery, grated carrot, red onion, parsley, garlic powder, smoked paprika, salt, and pepper to the chickpeas. Stir until thoroughly combined.
Assembly
  1. Arrange tortillas flat on a clean surface. Evenly distribute shredded lettuce, diced tomatoes, and cheese (if using) onto each wrap.
  2. Spoon the Buffalo chickpea salad evenly over the fillings on each tortilla. Drizzle with ranch or blue cheese dressing if desired.
  3. Tightly roll each tortilla, folding in the sides as you go, to enclose the filling.
  4. Slice each wrap in half for serving, or wrap in foil for an on-the-go meal.

Notes

For an extra crunch, add sliced cucumbers or bell peppers to the filling. You can prepare the chickpea salad in advance and assemble the wraps just before serving.