Do you want a quick and satisfying lunch? This buffalo chickpea wrap might be your new go-to. The heat from the buffalo sauce balances perfectly with some creamy vegan ranch. Add your favorite veggies and life couldn’t get any better!
If you are looking for fast and easy meals to make for lunch add this to your list! It is perfect for any time of the year but I love it for summertime because it doesn’t require any cooking.
My husband loves anything with buffalo sauce so these wraps are always on repeat.
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Ingredients
These are our favorite ingredients to use to make these wraps. But you can easily customize them to your preference. I will leave some ideas of other toppings that would be delicious in these wraps.
- Chickpeas - You can use either a can of chickpeas or about 1 and ½ cups of cooked chickpeas.
- Plant-Based Yogurt - Use your favorite unsweetened plant-based yogurt. We really like Forager or Kite Hill. Or you could use homemade yogurt.
- Frank’s Red Hot Sauce - Or your favorite hot sauce.
- Smoked Paprika
- Garlic Powder
- Celery
- Tortillas
- Romaine Lettuce
- Avocado
- Red onion
- Vegan Ranch
See recipe card for quantities.
How to Make Easy Buffalo Chickpea Wraps
First, make the buffalo chickpea salad mixture. In a bowl add in the yogurt, hot sauce, garlic, and paprika and stir everything to combine. You can use less or more hot sauce depending on your preferred spice level.
Add the chickpeas and mash slightly with a fork. If you are short on time or prefer whole chickpeas you can skip this step.
Add in the diced celery and stir together.
Now it is time to assemble!
In the middle of the tortilla add a good portion of the buffalo chickpeas.
Top with lettuce, avocado, and sliced red onion.
Drizzle with a healthy amount of vegan ranch dressing.
Wrap the tortilla around the filling and enjoy!
TOP TIPS
- If you are using store-bought tortillas you can make them more pliable by getting them a little wet and warming them up in a pan on medium heat, or in a toaster oven.
- You can make extra sauce or use extra ranch to dip your wraps in.
Substitutions
- Tortillas - If you are gluten-free you can either use gluten-free tortillas or turn this into a delicious salad or lettuce wrap!
- Hot Sauce - You do not have to use Frank's Hot Sauce. You are more than welcome to use whatever your favorite brand of hot sauce is.
- Plant-Based Yogurt - you could also use a thick homemade cashew cream and it would be delicious.
- Chickpeas - Any type of white bean would work well in this recipe. You could also cook some cubed tofu and mix it into the sauce.
- Romaine Lettuce - you could use any type of lettuce or green that you like.
Optional Add-ins
Some other delicious ingredients that would go well in these vegan buffalo chickpea wraps are:
- Cucumbers
- Shredded Carrots
- Sprouts
- Bell Peppers
- Tomatoes
- Fresh Cilantro
Storage
These are great to make in the morning and take to work. If you are not going to eat them right away, it is helpful to layer the lettuce on the tortilla before the bean mixture to create a barrier. This way the beans won’t get the tortilla soggy. If you want to make them for meal prep, it would be better to make the chickpea mixture and store it separately, in an airtight container from the wrap ingredients. The chickpea mixture will last about 5 days in the fridge.
Top tip
These are delicious as-is, but if you use ranch with some of the hot sauce stirred in as a dip, it takes them over the top!
FAQ
The yogurt in this recipe helps to tone done the spiciness of the hot sauce. If the spice level is too high for you, you can add more yogurt. If you want it spicier, add more hot sauce!
Buffalo Chickpea Wraps
Ingredients
- 2 tablespoons vegan yogurt unsweetened
- 2 tablespoons Frank's original hot sauce
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1 stalk celery diced
- 1 can chickpeas
- 2 tortillas burrito sized
- 1 handful lettuce
- 2 slices red onion
- ½ avocado sliced
- 1 tablespoon vegan ranch
Instructions
- In a medium sized bowl add the yogurt, hot sauce, smoked paprika, and garlic powder. Stir to combine.
- Add the chickpeas to the bowl and lightly smash with a fork.
- Add the celery and stir everything together.
- Assemble the wraps by adding the half of the chickpea salad to each tortilla. Add lettuce, red onion, and avocado to the tortillas. Top with a drizzle of vegan ranch dressing.
- Fold the tortillas into wraps and enjoy!
Notes
- These are delicious dipped in extra ranch and hot sauce.
- If you don't want to smash the chickpeas you can skip this step.
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