Description
Quick and flavorful Buffalo chickpea wraps packed with fresh vegetables and a spicy kick, perfect for lunch or a quick dinner.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons vegan mayonnaise or Greek yogurt
- 2 tablespoons Buffalo hot sauce
- 1 tablespoon fresh lemon juice
- 1 celery stalk, finely diced
- 1 small carrot, grated
- 2 tablespoons red onion, finely diced
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 large flour tortillas or whole wheat wraps
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese or vegan cheese (optional)
- 1/4 cup ranch or blue cheese dressing (optional, for drizzling)
Instructions
- Mash the chickpeas in a medium mixing bowl using a fork or potato masher.
- Mix in the vegan mayonnaise or Greek yogurt, Buffalo hot sauce, lemon juice, diced celery, grated carrot, red onion, parsley, garlic powder, smoked paprika, salt, and pepper.
- Prepare the tortillas by laying them flat on a clean surface.
- Fill each tortilla with shredded lettuce, diced tomatoes, and cheese (if using).
- Spoon the Buffalo chickpea salad onto the prepared fillings.
- Wrap each tortilla tightly, folding in the sides to contain the filling.
- Slice the wraps in half for easier handling or wrap them in foil for on-the-go enjoyment.
Notes
Prepare the filling a day in advance for deeper flavors. Consider roasting chickpeas for a crunchier texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Buffalo chickpea wraps, quick lunch, vegan wraps, plant-based meal