Description
This Buffalo Chickpea Wraps recipe is a quick, easy, and flavorful vegan meal that’s perfect for lunch, dinner, or a satisfying snack. I’m a huge fan of anything with Buffalo flavor – that tangy, spicy kick is just irresistible. I also love the convenience of wraps.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup Buffalo sauce (your favorite brand and heat level)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 1/4 cup vegan ranch dressing (store-bought or homemade)
- 4 large tortillas (flour, whole-wheat, or gluten-free)
Instructions
Let’s make these quick, easy, and flavorful Buffalo Chickpea Wraps!
Step 1: Prepare the Buffalo Chickpeas
In a medium bowl, combine the drained and rinsed chickpeas, Buffalo sauce, olive oil, garlic powder, onion powder, and smoked paprika.
Mix well to ensure that the chickpeas are evenly coated with the sauce and spices.
Step 2: Cook the Chickpeas
Heat a non-stick pan or skillet over medium heat.
Add the Buffalo chickpeas to the pan.
Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy. The sauce should thicken slightly and coat the chickpeas.
Step 3: Assemble the Wraps
Lay a tortilla flat on a clean surface.
Spread a tablespoon of vegan ranch dressing in the center of the tortilla.
Add a portion of the cooked Buffalo chickpeas on top of the dressing.
Layer with shredded lettuce, shredded carrots, and diced celery.
Step 4: Roll Up the Wraps
Fold the sides of the tortilla inwards, over the filling.
Then, starting from the bottom, roll up the tortilla tightly, tucking in the filling as you go, to form a wrap.
Step 5: Repeat and Serve
Repeat the assembly process (steps 3 and 4) for the remaining tortillas.
Serve the Buffalo Chickpea Wraps immediately, optionally with extra Buffalo sauce and vegan ranch dressing on the side for dipping.