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Vegan Buffalo Chickpea Wraps

Enjoy a flavorful explosion of spicy and creamy ingredients wrapped in a tortilla, perfect for a quick meal that pleases everyone.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chickpeas, drained and rinsed
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons vegan buffalo hot sauce
  • 1 tablespoon lemon juice For a fresher flavor, add lemon zest.
  • 1 stalk celery, finely chopped
  • 1 small carrot, grated
  • 2 tablespoons red onion, finely chopped
  • to taste salt and black pepper
For assembly
  • 4 large flour tortillas Can be substituted with gluten-free tortillas.
  • 1 cup romaine lettuce, shredded
  • 1/2 cup cucumber, thinly sliced
  • 1/2 each avocado, sliced Add right before serving for freshness.

Method
 

Preparation
  1. In a large bowl, mash the chickpeas with a fork or potato masher until chunky but not completely pureed.
  2. Add the vegan mayonnaise, buffalo hot sauce, lemon juice, celery, carrot, and red onion to the mashed chickpeas. Stir until well combined and season with salt and black pepper to taste.
Assembly
  1. Lay out the tortillas and divide the shredded lettuce, cucumber slices, and avocado evenly among each wrap.
  2. Top each tortilla with a generous scoop of the buffalo chickpea salad.
  3. Fold in the sides and roll up each tortilla tightly to enclose the filling securely.
  4. Slice each wrap in half and serve immediately, or wrap in parchment paper for portability.

Notes

These wraps keep well in the refrigerator for up to three days. For best results, assemble without the lettuce and avocado if preparing in advance. Reheat gently in the microwave or enjoy cold.