Description
Quick and hearty Buffalo Chickpea Wraps packed with spicy flavor and fresh veggies, perfect for a busy weeknight or casual lunch.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons vegan mayonnaise or Greek yogurt
- 2 tablespoons Buffalo hot sauce
- 1 tablespoon fresh lemon juice
- 1 celery stalk, finely diced
- 1 small carrot, grated
- 2 tablespoons red onion, finely diced
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 large flour tortillas or whole wheat wraps
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese or vegan cheese (optional)
- 1/4 cup ranch or blue cheese dressing (optional, for drizzling)
Instructions
- In a medium mixing bowl, use a fork or potato masher to mash the chickpeas, leaving some chunks for texture.
- Add the vegan mayonnaise or Greek yogurt, Buffalo hot sauce, lemon juice, celery, grated carrot, red onion, parsley, garlic powder, smoked paprika, salt, and pepper to the chickpeas, stirring until thoroughly combined.
- Arrange the tortillas flat on a clean surface. Evenly distribute the shredded lettuce, diced tomatoes, and cheese (if using) onto each wrap.
- Spoon the Buffalo chickpea salad evenly over the filling on each tortilla.
- Tightly roll each tortilla, folding in the sides as you go to enclose the filling.
- Slice each wrap in half for serving, or wrap it in foil for an on-the-go meal.
Notes
For best results, do not over-mash the chickpeas and adjust spice to your preference. Will keep in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Wrap Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg