Spicy Buffalo Chickpea Wraps
30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.
Nutrition Facts
Ingredients
Instructions
Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // if altering batch size, use 3/4 of the total amount in the ingredient section), garlic powder, and a pinch of salt - toss to combine/coat.
Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
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Continue Reading at Minimalistbaker →Chef's Notes
*I got my hot sauce at Whole Foods, but most red hot sauces will do!*Nutrition information is a rough estimate.
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Reviews from the Original Source
The effort to reward ratio of this recipe is off the charts! So quick & easy to make, yet absolutely scrumptious 🤩
I only used 1 TBS. maple syrup in the dressing and it was definitely sweet enough for me. Also, I used just 3 TBS. of hot sauce total, which gave it just enough of a kick without being too spicy. If you can find the lemon-garlic Ithaca brand hummus, I recommend using it!
Adding this to our rotation. So easy, little heat on a summer night, and SO good.
I followed the recipe as written and served with some cut up summer fruit on the side.
I can't believe how full just one wrap made me!
This was great, and really did come together in under 30 minutes. Super filling and very, very delicious. I’m saving this for future weeknight dinners. I got three big wraps out of the recipe as written, and served with sweet potato fries. Instead of just romaine I used a package of mixed greens that also included butter lettuce and spinach. I didn’t need any water to thin the dressing; it probably just depends on your hummus. I omitted the coconut oil and added a tablespoon of butter to the skillet instead to cook the chickpeas, using Chalula as the hot sauce. The chickpeas were just right with three tablespoons of hot sauce, so I didn’t add the fourth one. I used lavash for the bread, and added red onions, avocado, cornichons, and marinated tomatoes as extra toppings.
Really tasty for a quick and healthy lunch
I LOVE this wrap. As a Celiac, I’m always looking for easy lunches to bring to work that don’t make me jealous on pizza day. I make a double batch, skip the dressing and opt for your vegan cashew cream ranch recipe (yummm), and top with shredded carrot, kale/greens, sometimes bleu cheese. Serve on a GF wrap. AMAZING. Easy and with the double recipe will last a few days and reheats well!
This is a great recipe! It came together quickly and people loved it. I will definitely make it again. Thanks for posting it!:)
Oh man, this is so fabulously satisfying! I love the spicy chickpeas with the tangy, slightly sweet dressing on the lettuce! I can’t wait to eat the leftovers tomorrow!
I LOVE this recipe! It's one of my lunch go-tos! SO much flavor for so little effort. My fiance are both BIG eaters and we both find this super satisfying. I actually haven't made it with the dressing because I never seem to have the ingredients on hand, but even without the dressing, it's super flavorful. I've started mashing my chickpeas with a potato masher before throwing them on the pan, and I highly recommend-creates a really satisfying chunky texture with hardly any extra work. Thank you for a beautiful recipe!!
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