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Spicy Buffalo Chickpea Wraps

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.
Author Minimalist Baker
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Cutting board with three Spicy Chickpea Wraps tied with parchment paper and twine
4.92 from 98 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (wraps)
Course Entrée, Snack
Cuisine Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

DRESSING + SALAD

  • 1/3 cup hummus (or store-bought)
  • 1 ½ - 2 Tbsp maple syrup (plus more to taste)
  • 1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
  • 1-2 Tbsp hot water (to thin)
  • 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)

BUFFALO CHICKPEAS

  • 1 (15-ounce) can chickpeas (rinsed, drained and dried on a towel // ~1 1/4 cups per can when drained)
  • 1 Tbsp coconut oil (or sub grape seed or olive oil)
  • 4 Tbsp hot sauce* (DIVIDED // I used Louisiana’s Pure Crystal Hot Sauce)
  • 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
  • 1 pinch sea salt

FOR SERVING

  • 3-4 vegan-friendly flour tortillas, pita, or flatbread
  • 1/4 cup red onion, diced (optional)
  • 1/4 cup baby tomato, diced (optional)
  • 1/4 ripe avocado, thinly sliced (optional)
US Customary - Metric

Instructions

  • Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
  • Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
  • To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // if altering batch size, use 3/4 of the total amount in the ingredient section), garlic powder, and a pinch of salt - toss to combine/coat.
  • Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
  • Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
  • To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
  • Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature, or heated up.

Notes

*I got my hot sauce at Whole Foods, but most red hot sauces will do!
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 wrap Calories: 254 Carbohydrates: 39.4 g Protein: 9.1 g Fat: 6.7 g Saturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 696 mg Fiber: 5.7 g Sugar: 5.6 g