Buffalo Chickpea Wrap Recipe
Crispy, spicy chickpeas in a Buffalo Chickpea Wrap! Veggies, creamy vegan buffalo sauce & tangy lemon yogurt dipping sauce. Make enough for seconds – they won't last long!
Prep Time15 minutes mins
Cook Time15 minutes mins
Course: Lunch
Cuisine: American
Keyword: Buffalo chickpea salad, Buffalo chickpea wrap, Buffalo chickpea wrap recipe, crispy roasted chickpeas, Vegan buffalo chickpeas
Servings: 4
- 3 tbsp oil divided use
- 1 14- oz can chickpeas drained and patted dry
- 1 tsp kosher salt
- 1 tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
For Creamy Vegan Buffalo Sauce:
- ½ cup vegan mayo
- 2 tbsp hot sauce
- 1 tsp sugar
To Assemble:
- 4 large wraps
- ½ cup shredded cabbage
- ½ cup shredded carrots
For Dipping Sauce
- ½ cup plain plant-based yogurt
- 2 tbsp vegan mayo
- 1 ½ tsp lemon juice
- 1 tbsp minced parsley
- 1 tbsp minced shallot
- ¼ tsp kosher salt
Preheat oven to 450ºF. In a large bowl, combine chickpeas, salt and spices plus 2 tbsp of the oil. Spread chickpea mixture in a single layer on a baking sheet. Bake until chickpeas are crisp, stirring halfway through, about 15 minutes.
Meanwhile, make buffalo sauce in the same bowl (no need to wash). Combine mayo, hot sauce and sugar.
Scrape the crispy chickpeas into the bowl with the sauce and stir to combine.
Veggie variations: I love shredded carrot, red cabbage and sunflower sprouts, but you can also wrap romaine lettuce, red onion, or tomatoes into your tortilla.
Dipping sauce: feel free to swap in your fav storebought regular or vegan ranch (or blue cheese dressing if not vegan).
Not vegan? No problem. Swap in regular mayo and yogurt for a version that is still vegetarian but not totally vegan.
Calories: 547kcal | Carbohydrates: 37g | Protein: 9g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 1650mg | Potassium: 342mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2918IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 3mg