Spicy Buffalo Chickpea Wraps

Scaled for 4 portions · 7 steps

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 salt3–4vegan-friendly flour tortillas, pita, or flatbread0.25 cupred onion, diced ((optional))0.25 cupbaby tomato, diced ((optional))1/4ripe avocado, thinly sliced ((optional))

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