Buffalo Chickpea Wraps
These Buffalo Chickpea Wraps are a delicious and spicy vegetarian option. Packed with protein and flavor, they are perfect for a quick lunch or a healthy dinner. The creamy dressing balances the heat of the buffalo sauce, making every bite irresistible.
Equipment
- 1 Medium bowl
- 1 Skillet or frying pan
- 1 Wrap or tortilla press (optional)
- 1 Cutting board
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed
- 2 tablespoons buffalo wing sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 4 large whole wheat tortillas or wraps
- 1 cup lettuce shredded
- ½ cup carrots shredded
- ½ cup celery diced
- ¼ cup blue cheese or ranch dressing for drizzling
Instructions
- In a medium bowl, mash the chickpeas lightly with a fork, leaving some whole for texture.
- Add the buffalo wing sauce, olive oil, garlic powder, onion powder, salt, and pepper to the chickpeas. Mix well to combine.
- Heat a skillet over medium heat. Add the chickpea mixture and cook for about 5-7 minutes, stirring occasionally, until heated through.
- While the chickpeas are cooking, prepare your wraps. Lay out the tortillas on a clean surface.
- On each tortilla, layer a handful of shredded lettuce, followed by shredded carrots and diced celery.
- Spoon the buffalo chickpea mixture onto the veggies in the center of each tortilla.
- Drizzle with blue cheese or ranch dressing, to taste.
- Fold in the sides of the tortilla and then roll it from the bottom to the top to create a wrap.
- Slice the wraps in half and serve immediately, or wrap in foil for an on-the-go meal.
Notes
You can customize the wrap by adding your favorite veggies, like cucumbers or bell peppers.
For a vegan version, ensure the dressing used is dairy-free.
These wraps can be made ahead of time. Store in the refrigerator for up to 2 days. Just keep the wrap elements separate until ready to eat to maintain freshness.