Spicy Buffalo Chickpea Wraps
A flavorful and hearty wrap combining chickpeas with spicy buffalo sauce, perfect for a quick lunch or game day gatherings.
Ingredients
For the Dressing
- 1/3 cup hummus
- 1.5 Tbsp maple syrup
- 1 small lemon, juiced
- 1-2 Tbsp hot water Adjusted for consistency
- 1 head romaine lettuce or kale
For the Chickpeas
- 1 15-ounce can chickpeas, rinsed, drained and dried
- 1 Tbsp coconut oil
- 4 Tbsp hot sauce Plus more for serving if desired
- 1/4 tsp garlic powder
- 1 pinch sea salt
For Assembly
- 3-4 pieces 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
Instructions
Preparation
- In a mixing bowl, combine the hummus, maple syrup, and lemon juice. Whisk until well-combined, and add hot water until it reaches a thick but pourable consistency.
- Mix in the romaine lettuce or kale and set aside.
Chickpea Preparation
- In a separate bowl, combine the drained, towel-dried chickpeas with coconut oil, 3 tablespoons of hot sauce, garlic powder, and a pinch of salt. Toss everything until the chickpeas are well-coated.
- Heat a skillet over medium heat and add the chickpeas. Sauté for 3-5 minutes, mashing some gently to create a varied texture.
- Remove from heat and stir in any remaining hot sauce.
Assembly
- Lay out the tortillas or flatbreads and top each with the dressed romaine salad, buffalo chickpeas, and any optional toppings like diced tomatoes, avocado, and/or onion.
- Serve immediately for a delightful meal.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For the best texture, enjoy fresh. Consider storing components separately if making extra for next-day lunches.