A zesty and satisfying wrap filled with spicy buffalo chickpeas, crisp veggies, and creamy dressing.

1 can (15 oz) chickpeas, drained and rinsed

2 tbsp olive oil

¼ cup buffalo sauce (adjust to taste)

½ tsp garlic powder

½ tsp smoked paprika

Salt and pepper, to taste

4 large whole wheat or gluten-free wraps/tortillas

1 cup shredded lettuce

1 cup diced tomatoes

½ cup shredded carrots

½ cup diced cucumbers

½ cup vegan ranch or tahini dressing

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Heat olive oil in a skillet over medium heat.

Add chickpeas, garlic powder, smoked paprika, salt, and pepper. Sauté for 4–5 minutes, lightly mashing some chickpeas for texture.

Pour in buffalo sauce and stir to coat evenly. Cook for another 2 minutes.

Warm wraps in a dry skillet or microwave for a few seconds.

Layer wraps with lettuce, tomatoes, carrots, cucumbers, and buffalo chickpeas.

Drizzle with vegan ranch or tahini dressing.

Fold and roll wraps tightly. Serve immediately.

For extra heat, add sliced jalapeños or more buffalo sauce.

These wraps can be meal-prepped—store chickpeas separately and assemble before eating.

You can swap chickpeas for crispy tofu or tempeh.

Gluten-free option: use certified gluten-free wraps.