Spicy Buffalo Chickpea Wraps

Why You’ll Love This Recipe

I love how quick and satisfying these wraps are. The buffalo-spiced chickpeas bring the heat, while the creamy maple-hummus dressing balances it out with a slightly sweet tang. The fresh romaine adds crunch, and optional toppings like avocado or red onion give each bite an extra pop. Whether I’m eating them warm or cold, these wraps never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dressing + Salad:

• hummus (store-bought or homemade)

• maple syrup

• lemon juice

• hot water (to thin)

• romaine lettuce or kale, chopped

For the Buffalo Chickpeas:

• canned chickpeas, drained and towel-dried

• coconut oil (or olive oil)

• hot sauce

• garlic powder

• sea salt

For Serving:

• flour tortillas, pita, or flatbread (vegan-friendly)

• red onion, diced (optional)

• cherry tomatoes, diced (optional)

• avocado, sliced (optional)

Directions

1. I start by whisking together the hummus, maple syrup, and lemon juice in a bowl. I thin it with a little hot water until it’s pourable, then toss it with chopped romaine or kale. I set the salad aside.

2. For the chickpeas, I pat them dry with a towel, then toss them in a bowl with coconut oil, garlic powder, salt, and 3 tablespoons of hot sauce.

3. In a skillet over medium heat, I sauté the chickpeas for about 3–5 minutes, gently mashing a few to add texture.

4. After cooking, I remove the skillet from heat and stir in the remaining tablespoon of hot sauce.

5. To assemble the wraps, I lay down a generous layer of the dressed greens, then top with buffalo chickpeas, and if I want, I add some diced tomatoes, onion, or avocado.

6. I fold the wrap, slice, and serve immediately.

Servings and Timing

This recipe makes 4 wraps, depending on how generously I fill each one.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

• I switch out romaine for kale when I want a heartier green.

• Sometimes I add shredded carrots or cucumber for extra crunch.

• If I want to tone down the spice, I use less hot sauce or mix it with a little vegan mayo.

• For a grain-free option, I serve the filling over a bed of greens instead of in a wrap.

• A drizzle of vegan ranch adds a cooling finish when I’m feeling indulgent.

Storage/Reheating

I store the chickpeas and salad separately in airtight containers in the fridge. They keep well for up to 3 days.
When I’m ready to eat, I either reheat the chickpeas in a skillet or enjoy them cold. I always assemble the wraps fresh so they don’t get soggy.

FAQs

Are these wraps spicy?

Yes, the buffalo chickpeas have a kick. I adjust the amount of hot sauce to control the heat level. When I want it milder, I use less sauce or a milder variety.

Can I use another type of bean?

Chickpeas hold up best in this recipe, but I’ve also tried white beans and black beans in a pinch. I just handle them more gently to avoid mashing them too much.

Is the hummus dressing necessary?

It’s one of my favorite parts! But if I’m short on time, I sometimes use just plain hummus or a vegan ranch dressing as a quick alternative.

Can I meal prep these wraps?

Yes! I prep the chickpeas and dressing ahead of time and store them separately. When I’m ready, I assemble a fresh wrap in minutes.

What wraps should I use?

I use soft, vegan-friendly flour tortillas or flatbreads. Pita pockets work too, though they can be a little messier to fill.

Conclusion

Spicy Buffalo Chickpea Wraps are my go-to when I want something fast, flavorful, and totally satisfying. They’re packed with heat, crunch, and creaminess, all wrapped into one perfect bite. Whether I’m making a quick lunch or prepping for a busy week, these wraps always come through with bold, feel-good flavor.