Spicy Buffalo Chickpea Wraps: A Flavorful Plant-Based Delight

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly simple yet delivers big flavor. The chickpeas make it filling, the buffalo sauce adds that irresistible tangy heat, and the fresh veggies bring balance and crunch. It’s also completely plant-based, so I can serve it to friends with different dietary preferences without worry. Plus, it’s ready in minutes, which makes it ideal for busy days.

Ingredients

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

• Canned chickpeas, drained and rinsed

• Buffalo sauce

• Olive oil

• Garlic powder

• Smoked paprika

• Large tortillas or wraps

• Lettuce leaves or shredded lettuce

• Sliced cucumber

• Shredded carrots

• Red onion slices

• Vegan ranch or tahini dressing

Directions

1. I heat olive oil in a skillet over medium heat.

2. I add the chickpeas, garlic powder, and smoked paprika, cooking for 3–4 minutes until the chickpeas are slightly golden.

3. I pour in the buffalo sauce and stir to coat the chickpeas evenly. I cook for another 2–3 minutes until heated through.

4. I warm the tortillas in a dry skillet or microwave.

5. I layer lettuce, cucumber, carrots, and red onion on each tortilla.

6. I spoon the buffalo chickpea mixture over the vegetables.

7. I drizzle with vegan ranch or tahini dressing, then wrap and serve immediately.

Servings and timing

This recipe makes 4 wraps. I usually spend about 10 minutes prepping and another 10 minutes cooking, so it’s ready in around 20 minutes.

Variations

• I sometimes add avocado slices for creaminess.

• I swap buffalo sauce for BBQ sauce when I want a smoky twist.

• I use whole wheat or gluten-free wraps depending on my needs.

• I add roasted red peppers for extra sweetness.

storage/reheating

I store the buffalo chickpea mixture separately from the wraps and veggies in the fridge for up to 3 days. I reheat the chickpeas in a skillet or microwave before assembling fresh wraps.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I cook them until tender before using, but canned chickpeas save time.

How spicy is buffalo sauce?

It has a tangy heat, but I can choose a mild version or add hot sauce if I want it spicier.

Can I make this gluten-free?

Yes, I use gluten-free tortillas or lettuce wraps.

Can I prepare the filling ahead of time?

Yes, I often make the buffalo chickpeas in advance and store them in the fridge, then assemble the wraps when I’m ready to eat.

What dressing works best?

I like vegan ranch for a cooling contrast, but tahini or a cashew cream sauce also work beautifully.

Conclusion

I love making spicy buffalo chickpea wraps because they’re fast, flavorful, and endlessly adaptable. The mix of heat from the buffalo sauce, creaminess from the dressing, and crunch from fresh vegetables makes each bite exciting. It’s a recipe I keep on repeat when I want something satisfying and plant-based that doesn’t take much effort.