Vegan Buffalo Chickpea Wraps

Servings

2–3 wraps

Preparation Time

• Prep: 10 minutes

• Cook: 10 minutes

• Total: ~20 minutes

Ingredients

For the Buffalo Chickpeas

• 1 can (400 g) chickpeas, drained and rinsed

• 2 tablespoons buffalo sauce

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• Salt and black pepper to taste

Wrap Base

• 2–3 tortillas (flour or whole wheat)

Vegetables

• 1 cup shredded lettuce

• ½ cup shredded carrots

• ¼ cup diced cucumber

• ¼ cup diced tomatoes

Creamy Vegan Sauce

• 3 tablespoons vegan mayonnaise

• 1 teaspoon lemon juice

• Pinch of garlic powder

• Pinch of salt

Instructions

1. Prepare the Chickpeas

Pat the chickpeas dry with a paper towel.
Lightly mash about ¼ of them with a fork for a better wrap texture.

2. Cook the Buffalo Chickpeas

Heat olive oil in a pan over medium heat.

Add:

• Chickpeas

• Garlic powder

• Paprika

• Salt and black pepper

Cook for 4–5 minutes, stirring occasionally.

Add buffalo sauce and cook another 2–3 minutes until the chickpeas are coated and slightly crispy.

3. Make the Creamy Sauce

In a small bowl mix:

• Vegan mayonnaise

• Lemon juice

• Garlic powder

• Salt

Stir until smooth.

4. Warm the Tortillas

Heat tortillas in a dry pan for 20–30 seconds per side until warm and flexible.

5. Assemble the Wraps

Place a tortilla flat and add:

1. A layer of lettuce

2. Buffalo chickpeas

3. Carrots

4. Cucumber

5. Tomatoes

Drizzle the creamy vegan sauce on top.

6. Wrap

Fold the bottom of the tortilla upward, then fold the sides inward and roll tightly.

7. Serve

Slice the wrap in half and serve immediately.

Optional Add-Ons

You can add extra toppings such as:

• Sliced avocado

• Vegan ranch dressing

• Shredded red cabbage

• Pickled jalapeños

Tips

• Roast the chickpeas in the oven for 15 minutes at 200°C (400°F) for extra crispiness.

• Use whole-wheat tortillas for more fiber.

• Add more buffalo sauce if you like stronger heat.