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Buffalo Chickpea Wraps
Buffalo chickpeas wraps are so easy to make and perfect for lunch or dinner. These healthy chickpea wraps are ready in 15 minutes and are the perfect combination of spicy and creamy from the buffalo chickpeas and creamy tahini ranch dressing. This recipe is vegan, dairy free and gluten free friendly!
In a bowl combine the hot sauce, avocado oil and spices. Stir well.
Rinse and drain the chickpeas. Add them to the skillet when preheated then add the buffalo sauce. Stir well.
Cook the buffalo chickpeas over medium heat for 5-7 minutes until the sauce has thickened and it stays separated when you run a spoon or spatula down the skillet.
While the chickpeas are cooking, make the tahini ranch dressing. Combine all the ingredients in a bowl and stir well. At first it will seem like it's not coming together, just keep stirring. Let sit 2-3 minutes to thicken.
Chop the lettuce and slice the tomatoes. Add the tahini ranch to the veggies.
Optional: If wraps seem hard to fold, heat wraps on a skillet (30 seconds) or in the microwave (10-20 seconds) to make them more pliable. Assemble the wraps. Add the tahini ranch veggies, buffalo chickpeas and any other toppings then fold the wrap in half (like a taco) or wrap it up by folding in the sides then rolling it tightly into a wrap. Secure with toothpicks if needed.
Notes
*There are substitutions and serving ideas listed above in the post.*Top tips
This recipe is great for meal prep. If you know you will be making this for leftovers, wait to add the dressing to the lettuce and keep the lettuce and chickpeas separate to ensure the lettuce doesn't wilt.
Don't overfill the wraps or they will be tough to fold. You can also make them more like tacos instead of wraps to make it easier to assemble.
You can heat up the wrap by putting it seam side down on a preheated skillet sprayed with olive oil or avocado oil spray. This will seal the wrap closed. Once sealed, flip and cook the other side and serve hot.
Use these ingredients to make buffalo chickpeas salads or buffalo chickpea grain bowls as well.
Topping ideas
Red onion
Green onion
Celery
Carrots
Avocado
Radish
Pickled Red Onions
Roasted Red Peppers
Cucumber
Thinly sliced red cabbage
How to enjoy
In a wrap, in a lettuce wrap or collard green wrap
Stuffed inside a bell pepper or hollowed out cucumber
In a bowl with brown rice or quinoa
Cucumber slices or bell pepper slices
What if you don’t have tahini?If you don’t have tahini on hand, you can use almond butter, sunbutter or cashew butter in place of the tahini.You can also make a really great vegan ranch dressing with soaked cashews, soaked sunflower seeds or hemp hearts. You will need to blend this dressing instead of just using a spoon to stir it. Storing leftovers
Fridge: You can store the leftover buffalo chickpeas in the fridge in an airtight container for up to 5 days. I wouldn’t recommend storing any leftover lettuce unless you keep the dressing separate, as the lettuce will get soggy quickly. You can store leftover tahini ranch dressing in an airtight container for up to a week.
Freezer: You can freeze leftover buffalo chickpeas in a freezer safe bag for up to 3 months. Simply defrost in the fridge a few hours or reheat in a pan over medium heat (add a few extra tablespoons of water) and cook covered until reheated. Freeze leftover tahini ranch dressing for up to 3 months in a freezer safe container. You can pour it into ice cube molds before freezing to get single servings for defrosting.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
319
Fat
15
g
Carbohydrates
39
g
Fiber
6
g
Sugar
5
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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