Spicy Buffalo Chickpea Wraps

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.

Spicy Buffalo Chickpea Wraps

Ingredients

DRESSING + SALAD

• 1/3 cup hummus (or store-bought)
• 1 1/2 - 2 Tbsp maple syrup (plus more to taste)
• 1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
• 1-2 Tbsp hot water (to thin)
• 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)

BUFFALO CHICKPEAS

• 1 15-ounce can chickpeas (rinsed, drained and dried on a towel // ~ 1 1/4 cups per can when drained)
• 1 Tbsp coconut oil (or sub grape seed or olive oil)
• 4 Tbsp hot sauce* (divided // I used Louisiana’s Pure Crystal Hot Sauce)
• 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
• 1 pinch sea salt

FOR SERVING

• 3-4 vegan-friendly flour tortillas, pita, or flatbread
• 1/4 cup red onion, diced (optional)
• 1/4 cup baby tomato, diced (optional)
• 1/4 ripe avocado, thinly sliced (optional)

Instructions

• Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
• Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
• To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt - toss to combine/coat.
• Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
• Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
• To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
• Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

Notes

*I got my hot sauce at Whole Foods, but most red hot sauces will do!
*Nutrition information is a rough estimate.

https://minimalistbaker.com/spicy-buffalo-chickpea-wraps/