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Vegan Buffalo Chickpea Wrap - Spicy, Crunchy, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2–3 tablespoons buffalo hot sauce (more to taste)
  • 1 tablespoon vegan butter or olive oil
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 2 large flour tortillas or wraps (gluten-free if needed)
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup diced cucumber or celery
  • 1/2 cup shredded carrots
  • 1 small avocado, sliced (optional)
  • Fresh cilantro or green onions, chopped (optional)
  • For the creamy sauce: 1/3 cup vegan yogurt or vegan mayo, 1 teaspoon lemon juice, 1 teaspoon maple syrup, pinch of salt, black pepper, and a little dill or chives (optional)

Method
 

  1. Make the creamy sauce: In a small bowl, stir together vegan yogurt or mayo, lemon juice, maple syrup, salt, pepper, and herbs if using. Set aside.
  2. Warm the buffalo base: In a skillet over low heat, melt the vegan butter (or warm the olive oil). Stir in the buffalo sauce, lemon juice, garlic powder, and onion powder.
  3. Prep the chickpeas: Add chickpeas to the skillet. Use a fork or masher to gently mash about half the beans, leaving some whole for texture.
  4. Coat and heat: Toss the chickpeas in the buffalo mixture until well coated and warmed through, 3–4 minutes. Taste and season with salt and pepper. Add more buffalo sauce for extra heat.
  5. Warm the tortillas: Briefly heat tortillas in a dry skillet or microwave to make them pliable.
  6. Assemble the wraps: Spread a spoonful of creamy sauce down the center of each tortilla. Layer lettuce, cucumber or celery, and carrots. Spoon on the buffalo chickpeas. Add avocado and herbs if you like. Drizzle with more sauce.
  7. Roll and serve: Fold in the sides, roll tightly from the bottom, and slice in half. Serve right away.