Introduction

Spicy Buffalo Chickpea Wraps offer a vibrant, plant-based twist on a classic favorite. These wraps combine crispy roasted chickpeas coated in tangy Buffalo sauce with creamy avocado and fresh vegetables for a perfect brunch or light meal.

Two wraps lie side by side on a white marbled surface, each wrapped in a lightly toasted tortilla with light brown spots. Inside, the first visible layer is fresh green lettuce leaves, followed by a mix of golden chickpeas and a soft, orange-colored filling. On top of the wraps, white creamy sauce and a bright orange sauce are drizzled in thick lines, with small green cilantro leaves and crumbled white cheese scattered over them. The wraps are close up, showing the textures and colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups cooked chickpeas (about 1½ 15-ounce cans), rinsed and drained
4 large whole-wheat tortillas (10-inch)
1 ripe avocado, mashed
¼ cup hot sauce (such as Frank’s RedHot)
2 Tbsp vegan butter, melted
1 Tbsp maple syrup or agave nectar
1 cup shredded lettuce (or mixed greens)
½ cup diced tomatoes
¼ cup thinly sliced red onion
1 tsp smoked paprika
½ tsp garlic powder
Salt and freshly cracked black pepper, to taste
Fresh chives or cilantro, chopped (optional)
Olive oil for tossing chickpeas

Instructions

Step 1: Preheat your oven to 400°F (200°C). Pat the drained chickpeas dry with a clean kitchen towel to remove excess moisture. In a bowl, toss the chickpeas with smoked paprika, garlic powder, a pinch of salt, and a drizzle of olive oil until evenly coated.
Step 2: Arrange the seasoned chickpeas in a single layer on a parchment-lined baking sheet to prevent steaming. Roast for 20–25 minutes, stirring halfway through, until golden brown and slightly crispy. Remove from oven and let cool for 5 minutes.
Step 3: While the chickpeas roast, prepare the Buffalo sauce. In a small saucepan, combine hot sauce, melted vegan butter, and maple syrup. Whisk over low heat until smooth and shimmering. Allow to simmer for 2–3 minutes, stirring occasionally. Adjust seasoning with salt or more hot sauce if desired.
Step 4: Transfer the roasted chickpeas to a large bowl, pour the Buffalo sauce over them, and toss until each chickpea is coated and glossy.
Step 5: Warm each tortilla in a dry skillet for 30 seconds per side or microwave for 10 seconds until pliable. Spread a generous layer of mashed avocado down the center of each tortilla.
Step 6: Layer shredded lettuce, diced tomatoes, sliced red onion, and the Buffalo-coated chickpeas over the avocado spread.
Step 7: Fold the sides of the tortilla inward and roll from the bottom up tightly to enclose the filling. Slice each wrap diagonally for presentation.
Step 8: Garnish with chopped fresh chives or cilantro if using. Serve immediately while the chickpeas are still slightly crunchy and the avocado creamy.

Tips & Variations

For extra crispiness, you can broil the chickpeas for the last 1–2 minutes of roasting, watching closely to prevent burning.
Swap the whole-wheat tortillas for gluten-free wraps or large lettuce leaves for a lower-carb option.
Add a drizzle of vegan ranch dressing or a squeeze of fresh lime juice for added flavor contrast.
If you like more heat, mix some cayenne pepper into the Buffalo sauce or add pickled jalapeños to the wrap.

Storage

Store any leftover Buffalo chickpeas and wraps separately in airtight containers in the refrigerator for up to 3 days. To reheat chickpeas, spread them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Reheat wraps in a dry skillet or microwave briefly, but assembling fresh avocado just before serving yields the best texture.

How to Serve

Two thick wraps lie side by side on a white marbled surface, both bursting with layers. The base is a soft, slightly toasted flatbread rolled tightly around a filling of golden chickpeas mixed with crumbly orange-spiced tofu. Bright green leafy lettuce peeks out from the edges inside the wraps. On top of the wraps, creamy white sauce and bright orange sauce are drizzled in thin lines, with small bits of white cheese and fresh green cilantro leaves scattered over for garnish. A few extra bits of cilantro and cheese are sprinkled casually on the white marbled surface around the wraps. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas straight from the can?

Be sure to rinse and drain canned chickpeas thoroughly, then dry them well before roasting to achieve a crispy texture. Excess moisture can cause them to steam rather than roast.

Is this recipe suitable for vegans?

Yes, this recipe is fully plant-based when using vegan butter and a hot sauce without animal-derived ingredients. The creamy avocado spread adds richness without dairy.