Buffalo Chickpea Wraps (Printer-friendly)

Spicy buffalo chickpeas wrapped with fresh crisp vegetables and creamy dressing for a satisfying 25-minute meal.

# What You’ll Need:

→ Chickpea Filling

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/4 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/3 cup buffalo hot sauce

→ Wrap & Vegetables

09 - 4 large flour tortillas or wraps
10 - 1 cup shredded lettuce
11 - 1 medium carrot, julienned
12 - 1 celery stalk, thinly sliced
13 - 1/4 small red onion, thinly sliced
14 - 1/2 cup ranch or blue cheese dressing

# How-To Guide:

01 - Heat olive oil in a skillet over medium heat. Add chickpeas and sauté for 2–3 minutes.
02 - Sprinkle in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook, stirring, for 2 more minutes.
03 - Stir in buffalo hot sauce and cook for another 2–3 minutes, lightly mashing some of the chickpeas with a spoon for texture. Remove from heat.
04 - Warm tortillas in a dry skillet or microwave until pliable.
05 - Spread 2 tablespoons of dressing down the center of each tortilla. Top with a quarter of the buffalo chickpea mixture, lettuce, carrot, celery, and red onion.
06 - Fold in the sides and roll up tightly. Slice in half and serve immediately.

# Expert Advice:

01 -
  • The chickpeas get perfectly crispy on the outside while staying creamy inside, creating texture that rivals any chicken wrap
  • You can customize the heat level and still keep all the satisfying buffalo flavor without any meat
02 -
  • Drying the chickpeas thoroughly with paper towels before cooking prevents them from steaming in the pan, which is the only way to get that crispy texture
  • The chickpea filling tastes even better after sitting for a few minutes, so do not stress if you need to prep it ahead of time
03 -
  • Use cast iron if you have it, the heavy pan creates the best crust on the chickpeas
  • Let the assembled wraps rest for a minute before slicing to prevent all the filling from falling out

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