Buffalo Chickpea Wraps (Printable)
Spicy buffalo chickpea wraps with crisp vegetables and creamy dressing for quick satisfying meals
# Ingredient List:
→ Chickpea Filling
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/4 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/3 cup buffalo hot sauce
→ Wrap & Vegetables
09 - 4 large flour tortillas or wraps
10 - 1 cup shredded lettuce
11 - 1 medium carrot, julienned
12 - 1 celery stalk, thinly sliced
13 - 1/4 small red onion, thinly sliced
14 - 1/2 cup ranch or blue cheese dressing
# How to Make:
01 - Heat olive oil in a skillet over medium heat. Add chickpeas and sauté for 2–3 minutes.
02 - Sprinkle in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook, stirring, for 2 more minutes.
03 - Stir in buffalo hot sauce and cook for another 2–3 minutes, lightly mashing some of the chickpeas with a spoon for texture. Remove from heat.
04 - Warm tortillas in a dry skillet or microwave until pliable.
05 - Spread 2 tablespoons of dressing down the center of each tortilla. Top with a quarter of the buffalo chickpea mixture, lettuce, carrot, celery, and red onion.
06 - Fold in the sides and roll up tightly. Slice in half and serve immediately.
# Expert Tips:
01 -
- Ready in under 30 minutes but tastes like something you'd order at a restaurant
- The chickpeas get perfectly crispy while staying tender inside, creating texture that's way more satisfying than plain beans
02 -
- Don't skip drying the chickpeas, that extra step is what prevents them from turning mushy when they hit the hot pan
- The chickpea mixture keeps in the fridge for 3 days, but the vegetables get soggy if assembled too far ahead
03 -
- If your buffalo sauce seems too thick, add a teaspoon of water to help it coat the chickpeas evenly
- A sprinkle of nutritional yeast adds a cheesy flavor that pairs unexpectedly well with the buffalo sauce