Print

Spicy Buffalo Chickpea Wraps Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

Spicy Buffalo Chickpea Wraps combine hearty roasted chickpeas coated in a tangy Buffalo sauce with creamy avocado spread and fresh veggies, all wrapped in whole-wheat tortillas. This plant-based, flavorful brunch wrap offers layers of texture and balanced heat, perfect for a satisfying and wholesome meal.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups cooked chickpeas (about 1½ ½-cup cans), rinsed and drained
  • 4 large whole-wheat tortillas (10-inch)
  • 1 ripe avocado, mashed

Buffalo Sauce

  • ¼ cup hot sauce (such as Frank’s RedHot)
  • 2 Tbsp vegan butter, melted
  • 1 Tbsp maple syrup or agave nectar

Fresh Additions

  • 1 cup shredded lettuce (or mixed greens)
  • ½ cup diced tomatoes
  • ¼ cup thinly sliced red onion

Seasonings & Garnish

  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and freshly cracked black pepper, to taste
  • Fresh chives or cilantro, chopped (optional)

Instructions

  1. Preparing the Chickpeas: Preheat your oven to 400°F (200°C). Pat the drained chickpeas dry with a clean kitchen towel to remove excess moisture, which helps achieve a crisp texture. Toss them with smoked paprika, garlic powder, a pinch of salt, and a drizzle of olive oil until evenly coated.
  2. Spread on a Sheet Pan: Arrange the seasoned chickpeas in a single layer on a parchment-lined baking sheet to prevent steaming and encourage even browning.
  3. Roast: Bake for 20–25 minutes, stirring halfway through. When the chickpeas turn golden-brown and start to pop, they are ready. The aroma should be smoky and slightly nutty.
  4. Cool Slightly: Remove from the oven and let the chickpeas sit for 5 minutes. This resting period allows the exterior to crisp further while keeping the interior tender.
  5. Making the Buffalo Sauce: While the chickpeas roast, combine hot sauce, melted vegan butter, and maple syrup in a small saucepan. Whisk over low heat until the mixture is smooth and begins to shimmer, gently melding the flavors without breaking the butter.
  6. Simmer Briefly: Allow the sauce to simmer for 2–3 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
  7. Season: Taste and add a pinch more salt or a dash of extra hot sauce if desired for increased heat. Keep in mind the sauce will mellow slightly when mixed with the chickpeas.
  8. Combine: Transfer the roasted chickpeas to a large mixing bowl, pour the Buffalo sauce over them, and toss until every chickpea is glossy and evenly coated.
  9. Assembling the Wraps: Warm each tortilla in a dry skillet for 30 seconds per side or microwave for 10 seconds until pliable. Spread a generous spoonful of mashed avocado down the center, then layer shredded lettuce, diced tomatoes, sliced red onion, and the Buffalo-coated chickpeas.
  10. Roll Tight: Fold the sides of the tortilla inward and roll from the bottom up to keep the filling snug, preventing spills while eating.
  11. Slice & Serve: Cut each wrap diagonally for an appealing presentation. Sprinkle chopped chives or cilantro on top for a fresh pop of color.
  12. Enjoy Warm: Serve immediately while the chickpeas remain slightly crunchy and the avocado spread is creamy. Pair with fresh orange juice for a complete brunch experience.

Notes

  • Patting chickpeas dry is essential to achieving a crispy texture when roasting.
  • You can adjust the heat level of the Buffalo sauce by adding more or less hot sauce according to your preference.
  • For a gluten-free option, substitute whole-wheat tortillas with gluten-free wraps or lettuce leaves.
  • The avocado spread adds creaminess that balances the spice from the Buffalo sauce.
  • Roasted chickpeas can be made ahead and stored in an airtight container but are best enjoyed fresh for maximum crunch.

Keywords: Buffalo chickpea wraps, plant-based wraps, vegan brunch recipe, spicy chickpea wraps, whole wheat wraps, healthy vegan meal

Find it online: https://tastemadebyclara.com/spicy-buffalo-chickpea-wraps-recipe/