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Vegan Buffalo Chickpea Wraps

These Vegan Buffalo Chickpea Wraps are quick to make and packed with bold flavors and fresh veggies, perfect for busy weeknights.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chickpeas, drained and rinsed You can use canned chickpeas for convenience.
  • 1/4 cup vegan mayonnaise Can be substituted with mashed avocado or tahini.
  • 2 tablespoons vegan buffalo hot sauce Feel free to double the amount for extra spice.
  • 1 tablespoon fresh lemon juice
  • 1 stalk celery, finely chopped
  • 1 small carrot, grated
  • 2 tablespoons red onion, finely chopped
  • Salt and black pepper to taste
For the wraps
  • 4 large flour tortillas Corn tortillas can be used as an alternative.
  • 1 cup romaine lettuce, shredded
  • 1/2 cup cucumber, thinly sliced
  • 1/2 avocado, sliced (optional) Adds creaminess and flavor.

Method
 

Preparation
  1. In a large mixing bowl, mash the drained chickpeas with a fork or potato masher until chunky but not completely pureed.
  2. Add vegan mayonnaise, buffalo hot sauce, lemon juice, celery, carrot, and red onion to the mashed chickpeas. Stir thoroughly until well combined. Season with salt and black pepper to taste.
Assembly
  1. Lay out the flour tortillas on a clean work surface. Divide shredded lettuce, cucumber slices, and avocado evenly among each tortilla.
  2. Top each tortilla with a generous scoop of the buffalo chickpea salad mixture, distributing evenly across the vegetable base.
  3. Fold in the sides of each tortilla and roll up tightly from bottom to top to enclose the filling securely.
  4. Slice each wrap in half diagonally and serve immediately, or wrap in parchment paper for portable consumption.

Notes

For best flavor, don’t skimp on the buffalo sauce. Leftovers can be stored wrapped tightly in the fridge for 2-3 days or frozen for up to 2 months.