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5.0 from 3 votes

Buffalo Chickpea Collard Wraps

Everything you love about buffalo chicken dip, made vegetarian and stuffed into collard wraps! Filled with protein, veggies, and all things tasty.

Prep Time
30 mins
Total Time
30 mins
Servings: 12 wraps
Course: Main Course , Lunch
Cuisine: American

Ingredients

Buffalo Chickpeas
  • 2 oz cans chickpeas drained, 396 g cans
  • 8 oz cream cheese 226 g
  • 1 cup shredded sharp cheddar cheese 112 g
  • ½ cup Frank's Hot Sauce 120 mL
  • 2 tsp garlic powder
  • 1 oz packet ranch seasoning mix 28 g
The Rest
  • 2 carrots
  • 1 cucumber
  • 2 avocados
  • 1 cup alfafa sprouts
  • 12 large collard green leaves

Instructions

    Cup of Yum
  1. Melt: In a microwave-safe bowl, stir together all Buffalo Chickpeas ingredients. Microwave in 30 second increments until the cheese is melted and cream cheese has softened enough to stir.
  2. Mash: Using a potato masher or a fork, roughly mash the chickpeas until the mixture is fairly cohesive.
  3. The Rest: Cut the carrot and cucumber into thin strips about 3 inches long. Slice the avocado thinly.
  4. Prep Collards: Cut the thickest part of the stem from each collard green by cutting vertically on either side of the stem into a V shape.
  5. Parboil Collards: In a large pot or skillet, bring 2 to 3 inches of water to a simmer. Working one at a time, drop each leaf into the water, letting it simmer for 10 seconds, or until it turns bright green and becomes pliable. Set on a towel to dry.
  6. Assemble: Cut the thickest part of the stem from each leaf. Spoon buffalo chickpea mixture onto the leaf, followed by sliced veggies and alfafa sprouts. Roll up like a burrito (see photos).