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Buffalo Chickpea Wraps

A fast, high-protein plant-based meal packed with heat and crunch, featuring crispy chickpeas and bold buffalo sauce wrapped in soft tortillas.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American, Plant-Based
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups canned chickpeas, rinsed and drained
  • 3 tbsp buffalo sauce
  • 1 tbsp olive oil or avocado oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 4 whole wheat or gluten-free tortillas
  • ½ cup shredded lettuce
  • ½ cup diced celery
  • ¼ cup shredded carrots
  • 2 tbsp vegan ranch or plain yogurt

Method
 

Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Add chickpeas, garlic powder, smoked paprika, salt, and pepper. Cook for 5 minutes until lightly crisp.
  3. Reduce heat to medium-low. Stir in buffalo sauce and cook for 1–2 minutes until coated evenly.
  4. Warm tortillas in a dry skillet for 20–30 seconds per side.
  5. Spread ranch or yogurt down the center of each tortilla.
  6. Add buffalo chickpeas evenly.
  7. Top with lettuce, celery, and carrots.
  8. Fold sides inward, roll tightly from bottom up, and slice in half.

Notes

Pat chickpeas dry before cooking for better crisping. Adjust buffalo sauce for spice control. Store assembled wraps up to 48 hours refrigerated.