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💭 Why you’ll love this recipe
Spicy kick. This recipe is for those who like it hot, as it’s made with a good amount of hot sauce. But you can adjust the spice level according to your preference. Ready in 15 minutes. It’s easy to assemble and packing for lunch is a breeze. Packed with protein from the chickpeas!
Variations & Substitutions
Chickpeas. I used a can of chickpeas to save on prep time. Veggies. If you’re short on time, use pre-shredded lettuce and pre-diced vegetables to speed up prep. You can also use other vegetables like bell peppers, cucumber slices, and white beans. Hot sauce. You can also use sriracha. Feta cheese. You can swap it with goat cheese or ricotta. Or skip it completely to make the recipe vegan. Seasonings. I used garlic powder, onion powder, salt, and pepper to season. Tortillas. I used flour tortillas, but you can use corn tortillas for a gluten-free option. For a creamier texture, add a dollop of Greek yogurt or a drizzle of ranch dressing inside the wrap before rolling.
Step 3:Transfer to a small bowl and allow the sauce to cool slightly before using.In a medium skillet, heat the olive oil over medium heat. Add the chickpeas. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy.
If you like your chickpeas extra spicy, add a pinch of cayenne pepper to the buffalo sauce. Mash a few of the chickpeas slightly as they cook to create a thicker, more cohesive filling. Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable and easier to roll. To prevent the wrap from getting soggy, layer the lettuce first to create a barrier between the moist ingredients and the tortilla. Double the buffalo sauce recipe if you prefer a saucier wrap or want extra for dipping.
🍴 How to serve buffalo chickpea wrap
I love making these spicy buffalo chickpea wraps for a quick but filling lunch. It’s also a great option for meal prep, since you can make it in advance. Pair it with a simple chopped salad, fries or chips, and your favorite dip, like my jalapeno ranch dip or avocado cilantro lime dressing.
🍴Storage and reheating suggestions
Store leftover chickpeas, vegetables, and tortillas separately in the fridge, assembling wraps just before eating to maintain freshness. You can store these in an airtight container in the fridge for up to 3 days.
🍴 More healthy lunch recipes
If you like this recipe, check out my other vegetarian lunch recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
