Buffalo Chickpea Wraps (Print View)

Spicy chickpeas with crisp vegetables in tortillas, ready in 25 minutes for a satisfying vegetarian meal.

# Ingredient List:

→ 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 Make:

01 - Heat olive oil in a skillet over medium heat. Add drained chickpeas and sauté for 2-3 minutes until slightly warmed.
02 - Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper over chickpeas. Cook while stirring continuously for 2 minutes to coat evenly.
03 - Pour buffalo hot sauce over seasoned chickpeas. Cook for another 2-3 minutes, lightly mashing some chickpeas with a spoon to create texture. Remove from heat and set aside.
04 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 20 seconds until pliable and easy to fold.
05 - Spread 2 tablespoons of dressing down the center of each warm tortilla. Layer with one-quarter of buffalo chickpea mixture, lettuce, carrot, celery, and red onion.
06 - Fold in both sides of tortilla, then roll tightly from bottom to top. Slice each wrap in half diagonally and serve immediately.

# Expert Advice:

01 -
  • The spicy tangy buffalo coating transforms ordinary chickpeas into something completely addictive and satisfying
  • These wraps come together in under 30 minutes making them perfect for busy weeknights or lazy weekend lunches
  • Everything can be prepped ahead so you can assemble fresh wraps whenever hunger strikes
02 -
  • Mashing only some of the chickpeas is crucial because it creates a mixture that stays put in your wrap instead of falling everywhere when you take a bite
  • Let the chickpea mixture cool for just a couple of minutes before assembling so the tortilla does not become soggy from the heat
  • Do not skip warming the tortillas because cold wraps are more likely to crack and split when you try to roll them tightly
03 -
  • Rinse your chickpeas thoroughly and pat them dry before cooking so they get nicely sautéed instead of steamed
  • Use a cast iron skillet if you have one because it gives the chickpeas the best crispy edges while keeping them creamy inside

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