Buffalo Chickpea Wraps
Delicious and easy Buffalo Chickpea Wraps packed with flavor and nutrition.
Equipment
- Large Bowl
- Small Bowl
- Pan for warming tortillas
Ingredients
Main Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 0.5 cup small diced celery
- 0.33 cup thinly sliced green onion (scallions)
- 0.33 cup diced red onion
- 2 tablespoons chopped fresh parsley
- 0.33 cup buffalo sauce mild flavor recommended
- 2 tablespoons tahini
- 1 squeeze fresh lemon juice
- 0.5 teaspoon granulated garlic
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups shredded romaine lettuce
- 1 to taste Ranch dressing
- 1 sliced avocado optional
Instructions
- In a large bowl, add the drained chickpeas. Use a fork to lightly mash them, leaving some whole for texture.
- Add the diced celery, green onion, red onion, parsley, tahini, buffalo sauce, lemon juice, granulated garlic, paprika, salt, and black pepper to the bowl. Mix everything together until well combined.
- In a separate bowl, combine the shredded romaine lettuce with your desired amount of ranch dressing. Toss until the lettuce is evenly coated.
- Warm the tortillas on the stovetop with a little cooking spray or in the microwave for a few seconds until pliable.
- Lay a tortilla flat on a clean surface. In the center, place a few slices of avocado (if using), followed by a scoop of the dressed lettuce, and then a generous scoop of the buffalo chickpea mixture.
- Carefully fold the sides of the tortilla inwards, then tightly roll it up from the bottom to the top.
- If desired, place the wrap seam side down in a hot pan for a minute to help seal it.
- Cut the wrap in half and enjoy your delicious Buffalo Chickpea Wrap!
Notes
Feel free to adjust the level of buffalo sauce to suit your taste. Add other veggies like bell peppers or cucumbers for extra crunch. These wraps can be made ahead of time and stored in the fridge for a quick meal. No alcoholic drinks allowed, please substitute with a non-alcoholic option.