These Vegan Buffalo Chickpea Wraps are spicy, tangy, protein-rich, and packed with fresh vegetables. Mashed chickpeas are coated in buffalo sauce and wrapped in a soft tortilla with crisp lettuce and a creamy vegan ranch-style dressing. They’re perfect for lunch, meal prep, or a quick dinner.

Yield

4 wraps

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

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Ingredients

For the Buffalo Chickpea Filling

• 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• ⅓ cup buffalo sauce
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ¼ teaspoon salt (optional)

For the Vegan Ranch Dressing

• ½ cup vegan mayonnaise
• 2 tablespoons unsweetened plant milk
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried dill
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Wrap Components

• 4 large flour tortillas or whole-wheat wraps
• 2 cups shredded romaine lettuce
• 1 cup shredded red cabbage
• 1 medium carrot, grated
• 1 celery stalk, thinly sliced
• 1 avocado, sliced (optional)

Optional Toppings

• Sliced green onions
• Fresh cilantro
• Pickled jalapeños
• Vegan shredded cheese
• Diced cucumber

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Equipment

• Large skillet
• Mixing bowls
• Potato masher or fork
• Cutting board
• Knife

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Instructions

Step 1: Prepare the Ranch Dressing

1. In a small bowl combine:
   • Vegan mayonnaise
   • Plant milk
   • Lemon juice
   • Garlic powder
   • Onion powder
   • Dill
   • Salt
   • Black pepper
2. Whisk until smooth.
3. Refrigerate while preparing the filling.

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Step 2: Mash the Chickpeas

1. Place chickpeas in a large bowl.
2. Using a potato masher or fork, mash about 75% of the chickpeas.
3. Leave some whole for texture.

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Step 3: Season the Filling

Add to the chickpeas:

• Garlic powder
• Onion powder
• Smoked paprika
• Black pepper
• Lemon juice

Mix thoroughly.

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Step 4: Cook the Buffalo Chickpeas

1. Heat olive oil in a skillet over medium heat.
2. Add the chickpea mixture.
3. Cook for 3–4 minutes, stirring occasionally.
4. Pour in buffalo sauce.
5. Continue cooking for another 3–5 minutes until heated through and slightly thickened.
6. Remove from heat.

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Step 5: Prepare the Vegetables

While the chickpeas cool slightly:

• Shred the lettuce.
• Shred the cabbage.
• Grate the carrot.
• Slice the celery.
• Slice the avocado if using.

Combine vegetables in a large bowl.

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Step 6: Warm the Tortillas

1. Heat tortillas in a dry skillet for 20–30 seconds per side.

OR

2. Warm them in the microwave for 15–20 seconds.

This helps prevent cracking during rolling.

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Step 7: Assemble the Wraps

For each wrap:

1. Lay a tortilla flat.
2. Spread 1–2 tablespoons ranch dressing down the center.
3. Add:
   • Buffalo chickpea filling
   • Lettuce
   • Cabbage
   • Carrot
   • Celery
   • Avocado
4. Add optional toppings if desired.

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Step 8: Fold the Wrap

1. Fold in both sides.
2. Roll tightly from the bottom upward.
3. Slice in half diagonally.

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Serving Suggestions

Serve with:

• Sweet potato fries
• Baked potato wedges
• Fresh fruit salad
• Coleslaw
• Corn on the cob
• Pickle spears

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Storage

Refrigeration

Chickpea Filling

• Store separately in an airtight container for up to 4 days.

Ranch Dressing

• Store for up to 5 days in the refrigerator.

Assembled Wraps

• Best eaten fresh.
• Can be refrigerated for up to 24 hours.

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Meal Prep Method

Prepare:

• Buffalo chickpeas
• Ranch dressing
• Vegetables

Store separately and assemble wraps just before serving to keep them crisp.

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Approximate Nutrition (Per Wrap)

• Calories: 420–480
• Protein: 12–15 g
• Carbohydrates: 45–50 g
• Fat: 18–22 g
• Fiber: 10–12 g