This mouthwatering Buffalo Chickpea Wrap is spicy, creamy and satisfyingly crunchy. It’s undoubtedly one of the BEST wraps I’ve ever made and is much tastier and more affordable than buying lunch. The spicy chickpeas make it quite dense and are a good source of protein. These are balanced out with fresh ingredients like crisp romaine lettuce, red onion, avocado and a creamy, zesty hummus-lemon dressing. My recipe is vegan friendly but has been very popular with the non-vegans in my life too. It is so tasty you wouldn’t even realize it’s vegan.
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Ingredients
Here’s a list of all the ingredients you’ll need to make buffalo chickpea wraps:
- Chickpeas (canned)
- Olive oil
- Garlic powder
- Salt
- Buffalo sauce
- Hummus
- Lemon juice
- Water
- Tortillas
- Romaine lettuce
- Red onion (sliced)
- Tortillas or wraps of choice – you will see in the photos and video that I used extra large tortillas and a small taco size tortilla to make it into a hexagonal shape, a bit like Taco Bell’s Crunch Wrap. You can use any kind of wrap you’d like and in practice, the hexagonal fold was a little fiddly, so I suggest folding it into a classic burrito (cylindrical) shape.
You can find a list of all the ingredients and exact measurements in the recipe card at the bottom of this post.
How to Make Buffalo Chickpea Wraps
Step one: In a large saucepan, heat the olive oil over medium heat until hot and shimmering. You can test if it is hot enough by adding one chickpea – if it sizzles, then it’s ready. Add chickpeas and cook until lightly browned, about 2-3 minutes.
Step two: Stir in garlic powder, salt, and buffalo sauce. Cook for another 2 minutes until the sauce thickens. Set aside.
Step three: In a small bowl, make the dressing by mixing hummus and lemon juice until smooth.
Step four: Place romaine lettuce, chickpeas, tomatoes, and red onion on a tortilla. Drizzle with the dressing.
Step five: Fold up your tortilla. I made mine into a hexagonal shape (Taco Bell crunch-wrap style) by adding a small taco tortilla in the center. I actually recommend rolling it up into a regular burrito shape though as it is much easier to handle.
Step six: Toast the burrito (no oil) in a skillet over high heat until golden and crispy. Mine is overdone, don’t let it get as dark as the photo.
Step seven: Slice in half and serve immediately.
Substitutions
- If you like tofu, it is another great protein option in this recipe as an alternative to chickpeas. There are a couple of ways you can use tofu. I have a Buffalo Tofu Fries recipe which work perfectly as large, tender-style pieces for filling. It’s made in the air fryer and is crispy rather than saucy. The alternative method is to follow this recipe, but replace the chickpeas with small bite size pieces of tofu (better if you don’t have an air fryer). Use extra firm tofu and press it for 10 minutes to remove excess water. Then dice it into small 1/2″ bite size cubes. Sauté it like the chickpeas and following all remaining steps in the recipe below.
- Make this recipe gluten-free by swapping regular wheat tortillas for a gluten-free alternative. This would be very tasty with my Buckwheat Wraps. Double check the ingredients list of your buffalo sauce and hummus to make sure they are also gluten-free.
- If you don’t have romaine lettuce, baby spinach, iceberg, or butter lettuce make great alternatives.
- You can swap the hummus-lemon sauce out for vegan ranch dressing if preferred.
- Lastly, you can add or substitute other veggies like carrots, bell peppers, or cucumbers for extra crunch and flavor.
Storage
The best way to eat these wraps is immediately out of the fry pan for that perfect crisp, toasted flavor. If you wait too long, they will go soggy and whilst they’ll still taste great, that crispy magic won’t be there. That said, leftovers can be stored and this recipe can also be prepped in advance. Here are my best tips to keep them as fresh as possible.
Meal prep:
- Assemble the wraps but don’t add the dressing until you’re ready to eat.
- Wrap each one tightly in plastic wrap or aluminum foil to prevent them from drying out.
- Store in airtight containers to keep ingredients fresher for longer.
Leftovers:
- Place leftover chickpea mixture in a sealed container.
- Keep the dressing in a separate small container. Keep the lettuce, onion and avocado in a separate container.
- Everything except the avocado can be kept for up to 3 days. The avocado will brown, I recommend eating it within 24 hours.
Expert Tip
This buffalo chickpea wrap can be eaten fresh, but for the best texture I highly recommend toasting them. Make sure the pan is very hot before toasting and be sure not to walk away like I did! It will turn golden and crispy very quickly after 1-2 minutes. This little trick not only makes the wrap delicious but it also seals it closed, making it much easier to eat.
Frequently Asked Questions
A buffalo chickpea wrap contains about 300-400 calories, depending on the ingredients. Using less sauce or lighter dressings can reduce the calorie count.
Use a generous amount of buffalo sauce for extra flavor. Toast your tortillas for a crispy texture and add avocado slices for creaminess.
Serving Suggestions
- Buffalo Chickpea Salad: Skip the tortilla and serve the buffalo chickpeas over a bed of romaine, cucumber, and cherry tomatoes. Drizzle with the hummus dressing for a hearty, refreshing salad.
- Dips: Blend the cooked buffalo chickpeas with the hummus-lemon sauce to make a delicious dip. Serve warm with tortilla chips, pita, or veggie sticks. If you’re not into more classic dip, you can try my Vegan Ranch—a creamy, zesty alternative made with soaked cashews, lemon juice, garlic, and a blend of herbs and spices.
- Buffalo Chickpea Enchiladas: Roll the buffalo chickpeas in tortillas (but leave out all salad ingredients), then top with an enchilada sauce (this one from Shane & Simple is great) and a generous topping of melty vegan cheese, then bake until bubbly and golden.
- Lettuce Wraps: For a lighter option, you can swap out the tortilla and serve it in whole lettuce leaves.
More Vegan Lunch Recipes and Wraps
- Cauliflower Shawarma
- Sushi Wrap
- Jackfruit Crunch Wrap
- Vegan Tuna Chickpea Sandwich
- Vegan Chicken Mayo Sandwich
Video – Watch Me Make This Recipe
I hope you LOVE this spicy chickpea wrap as much as I do. Let me know what you think in the comments below and leave a star rating. You can also tag me in photos on Instagram (I’m @glowdiaries___) and I will reshare your posts to my stories 🙂
Buffalo Chickpea Wrap
Ingredients
- 1 tbsp olive oil
- 15 oz chickpeas 1 can; drained and rinsed; approx. 400g
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ cup buffalo sauce approx. 75g
- ⅓ cup hummus approx. 45g
- 2 tbsp lemon juice approx. 28g
- 2 large tortillas
- 1 cup romaine lettuce chopped; approx. 47g
- ¼ red onion diced; approx. 40g
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chickpeas and sauté for 2–3 minutes, stirring occasionally, until lightly golden.
- Sprinkle in the garlic powder, onion powder, and salt. Pour in the buffalo sauce and stir to coat. Cook for another 2 minutes, until the sauce thickens slightly. Remove from heat and set aside.
- In a small bowl, whisk together the hummus and lemon juice until smooth and creamy.
- Lay out the tortillas and top each with romaine lettuce, warm buffalo chickpeas, and diced red onion. Drizzle with the lemon hummus dressing.
- Fold in the sides, then roll up tightly like a burrito. Place each wrap seam-side down in a dry skillet over medium heat. Toast for 1–2 minutes per side until golden and lightly crisped.
- Slice in half and serve immediately.
Tine says
soo flavorful!! just the right amount of spice and super easy to prep.
Ron says
love this!! been making this recipe for my lunch and it’s so tasty and quick to make