Buffalo Chickpea Wrap

Why you'll love these buffalo chickpea wraps:

These wraps are super easy to throw together!

This recipe is vegan and bursting with flavor!

I've seen chickpea salad wrap recipes before, but this is different. Rather than mashing the chickpeas (like tuna salad) we are making roasted buffalo chickpeas to stuff inside the wrap.

Enjoying this wrap for lunch will definitely brighten up your day. I feel like lunch can be the sad meal of the day. Not many of us get excited about it. Let's change that!

You can easily make this chickpea wrap gluten free by swapping out regular tortilla wraps for Siete Burrito-Size Tortillas.

Ingredients:

1. canned chickpeas
2. buffalo sauce - I used and recommend Primal Kitchen’s Buffalo Sauce. Please note that if you use another brand of buffalo sauce, it may not be vegan.
3. salt and pepper
4. your favorite 10 inch tortilla wraps
5. ripe avocado
6. fresh lime juice
7. chopped romaine lettuce
8. chopped fresh cilantro

You can purchase Primal Kitchen's Buffalo Sauce HERE. Use code "frozenbananas" at checkout for discount!

A complete list of ingredients, amounts and instructions is located on the recipe card below.

Substitutions and variations:

You can use your favorite brand of buffalo sauce for this recipe. As mentioned above, if you use another brand of buffalo sauce, it may not be vegan. I just love Primal Kitchen's because the only ingredients are Cayenne Pepper Sauce (Aged Red Cayenne Peppers, Distilled Vinegar, Salt, Garlic), Pumpkin Seed Butter, Avocado Oil, Organic Garlic Powder and Organic Paprika. The flavor is also amazing and it's super creamy!

If you have some guacamole on hand you can use that in this recipe instead of mashed avocado.

Use Siete Burrito-Size Tortillas to make this vegan chickpea wrap gluten free. Make sure you heat the tortillas in a skillet or they will be difficult to wrap.

You can swap out the romaine lettuce for some thinly sliced red cabbage.

I know cilantro is one of those things that you either love or hate. If you don't like it, just omit it.

Toss the romaine lettuce in some ranch dressing or dip the wraps in ranch. Of course, I recommend Primal Kitchen's Vegan Ranch Dressing. This is definitely not necessary as the wraps are very flavorful as they are. It's just an option.

I don't think the chickpeas are too hot, but you can always use less buffalo sauce.

How to make buffalo chickpea wraps:

First, rinse and drain the can of chickpeas.

• Next, place the chickpeas into a bowl.
• Add the buffalo sauce, salt and pepper.
• Gently combine until all the chickpeas are coated.

• Place the coated chickpeas on a sheet pan lined with parchment paper.
• Bake at 400 degrees F for 25-30 minutes, flipping halfway through.
• Once cooked, let the chickpeas cool on the sheet pan for 10 minutes.

• While the chickpeas are cooling, mash a ripe avocado in a small bowl.
• Add the juice of ½ of a fresh lime and salt and pepper to taste.
• Combine until it's spreadable.

Heat your tortillas in a pan over medium-high heat for 10-15 seconds per side. This will make the wrapping process easier.

• Assemble the wraps and enjoy!
• If you'd like, you can brown the wraps. Place the wraps folded side down in a greased pan and cook over medium heat for 1-2 minutes until golden on both sides. 

Recipe pro-tips:

To get the chickpeas nice and crispy, it's important to remove any excess water. Do this by placing the rinsed and drained chickpeas on one side of a clean dish towel. Then fold the other side of the towel over the chickpeas. Gently press your hands on top of the towel to get out any liquid.

Use 10 inch tortilla wraps for this recipe. It's not worth using the smaller wraps, overstuffing them and then breaking them when you fold them. The larger wraps make such a difference. I'm telling you!

Watch THIS TikTok video as a helpful visual on how to fold and wrap.

Meal prepping buffalo chickpea wraps:

This is an option, but the wraps are most delicious and have the best texture when enjoyed right away.

If you assemble the wraps and store them in an airtight container in the fridge to bring for lunch, the chickpeas will lose their crispy texture.