Buffalo Chickpea Wraps (Printable version)
Spicy buffalo chickpeas with crisp veggies and creamy dressing in warm tortillas.
# What You’ll 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 It:
01 - Heat olive oil in a skillet over medium heat. Add chickpeas and sauté for 2–3 minutes.
02 - Sprinkle in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook, stirring, for 2 more minutes.
03 - Stir in buffalo hot sauce and cook for another 2–3 minutes, lightly mashing some of the chickpeas with a spoon for texture. Remove from heat.
04 - Warm tortillas in a dry skillet or microwave until pliable.
05 - Spread 2 tablespoons of dressing down the center of each tortilla. Top with a quarter of the buffalo chickpea mixture, lettuce, carrot, celery, and red onion.
06 - Fold in the sides and roll up tightly. Slice in half and serve immediately.
# Expert tips:
01 -
- The chickpeas get this amazing crispy exterior while staying creamy inside, creating texture that actually makes you forget you're eating legumes
- Everything comes together in under 30 minutes but tastes like you put way more thought into it
02 -
- Mashing just some of the chickpeas creates a creamier texture that helps everything stick together inside the wrap
- Let the chickpeas cool slightly before assembling, otherwise the heat will make your tortilla soggy and difficult to roll
03 -
- Pat your chickpeas completely dry with a clean towel before cooking for maximum crispiness
- A cast iron skillet creates the best browning, but any heavy bottomed pan will work