Description
Spicy Buffalo Chickpea Wraps are a flavorful and nutritious plant-based alternative to traditional buffalo wings. Roasted chickpeas are coated in a tangy, spicy buffalo sauce, then wrapped with fresh vegetables and optional creamy dressing in a soft tortilla. Perfect for a satisfying lunch or dinner, these wraps combine a delightful crunch with bold, zesty flavors.
Ingredients
Scale
Buffalo Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Wrap Assembly
- 4 large tortillas or wraps
- 1 cup lettuce, chopped
- 1/2 cup red cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup diced celery
- 1/4 cup blue cheese or ranch dressing (optional)
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Preheat and Prepare Chickpeas: Preheat your oven to 400°F (200°C). Spread the drained and rinsed chickpeas in a single layer on a baking sheet lined with parchment paper to ensure easy cleanup and even roasting.
- Make Buffalo Sauce: In a bowl, whisk together the hot sauce, olive oil, maple syrup, smoked paprika, garlic powder, onion powder, salt, and pepper to create a well-balanced spicy and slightly sweet buffalo sauce.
- Coat Chickpeas: Pour the buffalo sauce over the chickpeas, tossing well to coat every chickpea evenly with the sauce, then spread them back out in an even layer on the baking sheet.
- Roast Chickpeas: Roast the chickpeas in the preheated oven for 20-25 minutes, stirring once halfway through to ensure they crisp up evenly. They should be lightly browned and crunchy when done.
- Warm Tortillas: While the chickpeas roast, warm the tortillas in a microwave for 20 seconds or on a skillet until soft and pliable to prevent tearing when wrapping.
- Assemble Wraps – Vegetables First: Lay each warm tortilla flat and place a layer of chopped lettuce as the base for added freshness and crunch.
- Add Chickpeas and Additional Veggies: Evenly divide the roasted buffalo chickpeas among the tortillas. Top with shredded red cabbage, julienned carrots, and diced celery for a colorful, crisp texture.
- Add Optional Dressing and Cilantro: Drizzle blue cheese or ranch dressing over the filling, if using, for creaminess. Sprinkle with chopped fresh cilantro for an herbaceous finish.
- Wrap it Up: Fold in the sides of each tortilla and tightly roll from the bottom up to secure all ingredients inside, making a neat wrap.
- Serve and Enjoy: Serve immediately while the chickpeas are warm and crispy for the best taste experience. Enjoy your spicy and satisfying buffalo chickpea wraps!
Notes
- For extra crunch, roast the chickpeas a bit longer but monitor to avoid burning.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- The optional blue cheese or ranch dressing can be omitted or substituted with vegan alternatives for a dairy-free option.
- Maple syrup balances the heat; adjust to your preferred spice level.
- These wraps can be prepared ahead by roasting chickpeas in advance and assembling just before serving.
