Spicy Buffalo Chickpea Wraps
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 (wraps)
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Calories
254 kcal
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Course
Main Course, Snacks
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Cuisine
Vegan
Spicy Buffalo Chickpea Wraps
Description
These wraps feature chickpeas cooked in coconut oil and coated with Louisiana’s Pure Crystal hot sauce, garlic powder, and salt. The chickpeas are sautéed until hot and slightly dried, mashing a few to add texture. The remaining hot sauce is added after cooking for a fresh buffalo flavor.
A dressing made from hummus, maple syrup, and lemon juice is thinned with warm water to coat chopped romaine lettuce or kale, providing a creamy, lightly sweet counterpoint to the spicy chickpeas.
To assemble, the salad and buffalo chickpeas are placed onto vegan-friendly pita, flatbread, or flour tortillas, optionally topped with diced red onion, tomato, and sliced avocado. The wrap offers a blend of creamy, spicy, and fresh textures and flavors.
Ingredients
DRESSING + SALAD
- 1/3 cup hummus (or store-bought)
- 1 1/2 - 2 Tbsp maple syrup (plus more to taste)
- 1 small lemon 1 small lemon yields ~2 Tbsp or 30 ml, juiced
- 1-2 Tbsp water to thin, hot
- 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)
BUFFALO CHICKPEAS
- 1 ounce chickpeas rinsed, drained and dried on a towel // ~ 1 1/4 cups per can when drained, canned
- 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 salt sea salt
FOR SERVING
- 3-4 vegan-friendly flour tortilla
- 3-4 vegan-friendly pita
- 3-4 vegan-friendly flatbread
- 1/4 cup red onion optional, diced
- 1/4 cup tomato optional, baby, diced
- 1/4 ripe avocado optional, thinly sliced
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
- Any red hot sauce similar to Louisiana’s Pure Crystal can be used to adjust heat and flavor.
- Nutrition information provided is an estimate and may vary with ingredients and portion sizes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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