Vegan Buffalo Chickpea Wraps (Print version)

Spicy mashed chickpeas with buffalo sauce and fresh veggies wrapped 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 (optional)

# Directions:

01 - In a large mixing bowl, mash the drained chickpeas with a fork or potato masher until chunky but not completely pureed, maintaining texture and structural integrity.
02 - Add vegan mayonnaise, buffalo hot sauce, lemon juice, celery, carrot, and red onion to the mashed chickpeas. Stir thoroughly until well combined and season with salt and black pepper to taste.
03 - Lay out the flour tortillas on a clean work surface. Divide shredded lettuce, cucumber slices, and avocado evenly among each tortilla.
04 - Top each tortilla with a generous scoop of the buffalo chickpea salad mixture, distributing evenly across the vegetable base.
05 - Fold in the sides of each tortilla and roll up tightly from bottom to top to enclose the filling securely and prevent spillage during consumption.
06 - Slice each wrap in half diagonally and serve immediately, or wrap in parchment paper for portable consumption.

# Expert Tips:

01 -
  • Ready in 15 minutes with zero cooking required—perfect for when you want something hot-sauce spicy without heating up the kitchen.
  • That creamy-meets-crunchy texture keeps things interesting, and the buffalo kick makes every bite feel a little dangerous in the best way.
02 -
  • Don't skip rinsing the canned chickpeas—that liquid is bitter and starchy, and it will turn your filling into wallpaper paste if you leave it in.
  • If your wraps tear when you roll them, they were probably cold straight from the package; let them sit out for five minutes and they'll be forgiving and flexible.
03 -
  • Make the chickpea filling the night before and store it in the fridge—it actually tastes better the next day because all the flavors have time to marry together.
  • If you want extra crunch, add thinly sliced bell peppers or shredded cabbage, and if your wraps feel boring, a sprinkle of fresh cilantro right before rolling makes everything taste brighter.
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