Vegan Buffalo Chickpea Wraps (Printable)

Spicy plant-based wraps with mashed chickpeas, fresh veggies, and creamy buffalo sauce in soft tortillas.

# What You Need:

→ Chickpea Salad

01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1/4 cup vegan mayonnaise
03 - 2 tablespoons vegan buffalo hot sauce
04 - 1 tablespoon fresh lemon juice
05 - 1 celery stalk, finely chopped
06 - 1 small carrot, grated
07 - 2 tablespoons red onion, finely chopped
08 - Salt and black pepper to taste

→ Wraps and Assembly

09 - 4 large flour tortillas
10 - 1 cup romaine lettuce, shredded
11 - 1/2 cup cucumber, thinly sliced
12 - 1/2 avocado, sliced

# Directions:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until chunky, maintaining some texture without creating a smooth puree.
02 - Add vegan mayonnaise, buffalo hot sauce, lemon juice, celery, carrot, and red onion to the mashed chickpeas. Stir thoroughly until all ingredients are well incorporated. Season with salt and black pepper to taste.
03 - Lay out the tortillas on a clean work surface. Distribute shredded romaine lettuce, cucumber slices, and avocado evenly among all four wraps.
04 - Top each tortilla with a generous portion of the buffalo chickpea salad mixture.
05 - Fold in the sides of each tortilla and roll tightly to enclose the filling completely. Slice each wrap in half diagonally and serve immediately, or wrap in parchment paper for portable consumption.

# Expert Hints:

01 -
  • It comes together in 15 minutes flat, which means you can actually make it on a busy weeknight instead of just thinking about it.
  • The creamy and spicy combination is genuinely addictive, and people forget they're eating chickpeas until you tell them.
  • You can customize it endlessly based on what's in your fridge without breaking the formula.
02 -
  • Don't skip the lemon juice thinking it won't matter; it's the secret that keeps the wrap tasting bright instead of heavy and mayo-forward.
  • If your chickpea salad tastes boring, it's almost always because you didn't season it enough—add salt in small pinches and taste between each one.
03 -
  • Warm your tortillas for just 10 seconds in a dry skillet before assembling—they'll be pliable and roll without cracking or tearing.
  • Prep all your vegetables first and arrange them on the tortillas before you even touch the chickpea salad, so assembly is just a matter of adding and rolling.
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