Easy buffalo chickpea wraps

Name: Easy buffalo chickpea wraps
Prep time: 20 minutes
Yield: 2.0
Ingredients: 1 can (15.5 oz) chickpeas, drained and rinsed well; 1.5 tablespoons avocado oil; 1 tablespoon minced garlic; 0.33 cup buffalo sauce; 0.5 cup shredded romaine lettuce; 0.25 cup vegan ranch; 1 teaspoon fresh dill, finely chopped; 0.25 cup thinly sliced celery; 0.25 cup thinly sliced red onion; 1 Roma tomato, sliced; 1 tablespoon vegan feta; 2 burrito-size tortillas

This buffalo chickpea wrap is a bold, spicy classic that’s protein-rich and quick to make. Crispy pan-fried chickpeas are tossed in tangy buffalo sauce, then wrapped up with cool dill ranch, crisp romaine, and crunchy fresh veggies for the perfect balance of heat and freshness.

It’s ready in about 20 minutes, making it a great lunch, light dinner, or game-day bite. Finish it with a sprinkle of dairy-free feta for a salty, tangy bite.

Preparation Time: 20 minutes

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Ingredients

SERVINGS:

Calories: 740 Protein: 19 g

Buffalo chickpeas

1 can (15.5 oz) chickpeas, drained and rinsed well
1.5 tablespoons avocado oil
1 tablespoon minced garlic
0.33 cup buffalo sauce

Wraps

0.5 cup shredded romaine lettuce
0.25 cup vegan ranch
1 teaspoon fresh dill, finely chopped
0.25 cup thinly sliced celery
0.25 cup thinly sliced red onion
1 Roma tomato, sliced
1 tablespoon vegan feta
2 burrito-size tortillas

Preparation

Toss the romaine: In a medium bowl, mix the romaine, vegan ranch, and dill until the romaine is evenly coated. Set aside.
Crisp the chickpeas: Heat the avocado oil in a large pan over medium-high heat. Add the chickpeas and cook for 5 to 7 minutes, stirring frequently, until browned and crispy. Add the garlic and cook for 1 minute more, until fragrant.
Add the buffalo sauce: Pour in the buffalo sauce and cook for about 3 minutes, stirring to coat the chickpeas. Remove from heat.
Mash the chickpeas: Transfer the chickpeas to a bowl and lightly mash with a fork, leaving some whole for texture.
Warm the tortillas: Heat the tortillas in a dry pan for about 30 seconds per side, until warm and pliable.
Build the wraps: Divide the ranch-coated romaine between the tortillas, then top with the buffalo chickpeas, celery, red onion, and tomato. Sprinkle each wrap with ½ tablespoon of vegan feta.
Roll and serve: Fold in the sides, roll up each wrap tightly, slice in half, and serve.

An open spinach tortilla layered with ranch-coated romaine, buffalo chickpeas, celery, sliced tomato, red onion, and crumbled vegan feta.

Tips

Dry the chickpeas well: After rinsing, pat the chickpeas dry with a towel. The drier they are, the better they’ll crisp in the pan.
Adjust the heat: For a milder wrap, use a little less buffalo sauce or mix it with a spoonful of vegan ranch. For more heat, add a few dashes of hot sauce.
Seal the wrap: After rolling, place the wraps seam side down in a warm pan for 1 to 2 minutes to help them hold together and add a little crispness.
Make it a bowl: Skip the tortilla and serve everything over a bed of romaine or rice for a buffalo chickpea salad or bowl.
Swap the veggies: Shredded carrots, cucumber, or avocado all work well in place of or in addition to the celery and tomato.