Spicy Buffalo Chickpea Wraps

Name: Spicy Buffalo Chickpea Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup hummus ((or store-bought)); 1 ½–2 tbsp maple syrup ((plus more to taste)); 1 small lemon, juiced ((1 small lemon yields ~2 Tbsp or 30 ml)); 1–2 tbsp hot water ((to thin)); 1 head romaine lettuce ((or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)); 1 (15-ounce) can chickpeas ((rinsed, drained and dried on a towel // ~1 1/4 cups per can when drained)); 1 tbsp coconut oil ((or sub grape seed or olive oil)); 4 tbsp hot sauce*; 1/4 tsp garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder)); 1 pinch sea salt; 3–4 vegan-friendly flour tortillas, pita, or flatbread; 1/4 cup red onion, diced ((optional)); 1/4 cup baby tomato, diced ((optional)); 1/4 ripe avocado, thinly sliced ((optional))

By Minimalist Baker · Minimalist BakerPublic

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30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4

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This recipe was taken from Spicy Buffalo Chickpea Wraps · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

0.33 cuphummus ((or store-bought))
1.5–2 tbspmaple syrup ((plus more to taste))
1small lemon, juiced ((1 small lemon yields ~2 Tbsp or 30 ml))
1–2 tbsphot water ((to thin))
1head romaine lettuce ((or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped))
1(15-ounce) can chickpeas ((rinsed, drained and dried on a towel // ~1 1/4 cups per can when drained))
1 tbspcoconut oil ((or sub grape seed or olive oil))
4 tbsphot sauce*
0.25 tspgarlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder))
1 pinchsea salt
3–4vegan-friendly flour tortillas, pita, or flatbread
0.25 cupred onion, diced ((optional))
0.25 cupbaby tomato, diced ((optional))
1/4ripe avocado, thinly sliced ((optional))

Steps

1
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.
2
Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
3
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.
4
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).
5
Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
6
To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
7
Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature, or heated up.

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Per portion

Calories: ~42.3 kcal
Protein: ~0.6 g
Fat: ~5.3 g
Carbs: ~4.1 g
Fiber: ~0.9 g
Sodium: ~55.5 mg

4 ingredients still need USDA food links. hummus ((or store-bought)), hot sauce*, garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder)) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

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Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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Partial · 10/14 ingredients linked