Buffalo Chickpea Wraps (Print)

Tangy buffalo chickpeas with fresh veggies in soft tortillas

# What You 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 Make:

01 - Heat olive oil in a skillet over medium heat. Add drained chickpeas and sauté for 2-3 minutes until lightly warmed.
02 - Sprinkle in garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook, stirring constantly, for 2 additional minutes until fragrant.
03 - Pour in buffalo hot sauce and stir to coat evenly. Cook for another 2-3 minutes, lightly mashing some chickpeas with the back of your spoon to create a textured filling. Remove from heat.
04 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 15-20 seconds until pliable and easy to fold.
05 - Spread 2 tablespoons of dressing down the center of each tortilla. Distribute buffalo chickpea mixture evenly among the four wraps. Top with lettuce, carrot, celery, and red onion.
06 - Fold in both sides of each tortilla, then roll up tightly from bottom to top. Slice diagonally in half and serve immediately.

# Expert Advice:

01 -
  • The buffalo sauce clings perfectly to creamy chickpeas creating that irresistible wing flavor without the meat
  • You can have these on the table in under 30 minutes even on your busiest weeknights
02 -
  • Dont skip mashing some chickpeas, that creamy texture is what makes these feel indulgent rather than just beans in a tortilla
  • Let the chickpeas cool slightly before assembling or your tortilla might get soggy from the steam
03 -
  • Pat your chickpeas completely dry with paper towels before cooking, excess water prevents proper sizzling and spice adherence
  • Use a cast iron skillet if you have one, it creates the best golden spots on the chickpeas and heats evenly

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