Spicy Buffalo Chickpea Wraps

Name: Spicy Buffalo Chickpea Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 (wraps)
Ingredients: 1/3 cup hummus; 1 1/2 - 2 Tbsp maple syrup; 1 small lemon, juiced; 1-2 Tbsp hot water; 1 head romaine lettuce; 1 15-ounce can chickpeas; 1 Tbsp coconut oil; 4 Tbsp hot sauce*; 1/4 tsp garlic powder; 1 pinch sea salt; 3-4 vegan-friendly flour tortillas, pita, or flatbread; 1/4 cup red onion, diced; 1/4 cup baby tomato, diced; 1/4 ripe avocado, thinly sliced

User Reviews

4.9

291 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 (wraps)
Calories
254 kcal
Course
Main Course, Snacks
Cuisine
Vegan

Spicy Buffalo Chickpea Wraps

Valerie Marks

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30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.

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Ingredients

Servings

DRESSING + SALAD

1/3 cup hummus (or store-bought)
1 1/2 - 2 Tbsp maple syrup (plus more to taste)
1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
1-2 Tbsp hot water (to thin)
1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)

BUFFALO CHICKPEAS

1 15-ounce can chickpeas (rinsed, drained and dried on a towel // ~ 1 1/4 cups per can when drained)
1 Tbsp coconut oil (or sub grape seed or olive oil)
4 Tbsp hot sauce* (divided // I used Louisiana’s Pure Crystal Hot Sauce)
1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
1 pinch sea salt

FOR SERVING

3-4 vegan-friendly flour tortillas, pita, or flatbread
1/4 cup red onion, diced (optional)
1/4 cup baby tomato, diced (optional)
1/4 ripe avocado, thinly sliced (optional)

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Instructions

Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt - toss to combine/coat.
Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

Notes

*I got my hot sauce at Whole Foods, but most red hot sauces will do!*Nutrition information is a rough estimate.

Nutrition Information

Show Details

Serving 1wraps Calories 254 (13%) Carbohydrates 39.4g (13%) Protein 9.1g (18%) Fat 6.7g (10%) Saturated Fat 3.3g (17%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 696mg (29%) Fiber 5.7g (23%) Sugar 5.6g (11%)

Nutrition Facts

Serving: 4(wraps)

Amount Per Serving

Calories 254 kcal

% Daily Value*

Serving	1wraps
Calories	254	13%
Carbohydrates	39.4g	13%
Protein	9.1g	18%
Fat	6.7g	10%
Saturated Fat	3.3g	17%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	696mg	29%
Fiber	5.7g	23%
Sugar	5.6g	11%