Vegan Buffalo Chickpea Wraps (Printable)

Spicy, tangy wraps with mashed chickpeas, fresh veggies, and creamy buffalo sauce in a soft tortilla.

# What You'll Need:

→ Chickpea Salad

01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1/4 cup vegan mayonnaise
03 - 2 tablespoons vegan buffalo hot sauce
04 - 1 tablespoon fresh lemon juice
05 - 1 celery stalk, finely chopped
06 - 1 small carrot, grated
07 - 2 tablespoons red onion, finely chopped
08 - Salt and black pepper to taste

→ Wraps and Assembly

09 - 4 large flour tortillas
10 - 1 cup romaine lettuce, shredded
11 - 1/2 cup cucumber, thinly sliced
12 - 1/2 avocado, sliced

# How to Make It:

01 - Mash cooked chickpeas in a large bowl with a fork or potato masher until chunky but not fully pureed, maintaining distinct texture throughout.
02 - Add vegan mayonnaise, buffalo hot sauce, lemon juice, chopped celery, grated carrot, and red onion to the mashed chickpeas. Stir thoroughly until evenly combined. Season with salt and black pepper to taste.
03 - Lay out all four tortillas and distribute shredded romaine lettuce, cucumber slices, and avocado slices evenly across each tortilla.
04 - Place a generous scoop of buffalo chickpea salad on top of the vegetables in each tortilla.
05 - Fold in the sides of each tortilla and roll tightly away from you to enclose all filling securely.
06 - Slice each wrap diagonally in half and serve immediately, or wrap in parchment paper for portable consumption.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can make it on a weeknight without the guilt of takeout.
  • The spicy-tangy-creamy combination hits every craving at once, and somehow feels indulgent even though it's totally plant-based.
  • One batch makes four wraps, so it's perfect for meal prep or feeding a small group without fussing over a stove.
02 -
  • Don't mash the chickpeas into oblivion—you want chunks that give you something to chew, or the whole thing tastes sad and uniform.
  • Warm your tortillas just slightly before assembling, or they'll crack when you fold them and your wrap will fall apart mid-bite, which is embarrassing and wasteful.
03 -
  • Make the chickpea filling the night before and let it sit in the fridge—the flavors deepen and meld overnight, making tomorrow's wrap even better than today's.
  • If your tortillas keep cracking, they're probably too cold; wrapping them in a damp towel for two minutes will make them pliable and cooperative.
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