Buffalo Chickpea Wrap | Try these spicy buffalo chickpea wraps with a whole wheat tortilla, Sriracha chickpeas, lettuce, and cucumber. Serve with a big salad and baked french fries for a quick and easy dinner. Use vegan mayo for a vegan wrap.
The idea of buffalo chickpeas has been around for quite a while and is a great plant based alternative to buffalo chicken. As a household that’s trying to eat less meat, chickpeas are one of my staple ingredients. I make my Instant Pot No Soak Method if you’re cooking chickpeas every Sunday.
Canned chickpeas are just as good – I make mine because I prefer cooked chickpeas over canned for hummus which I make often. Once you’ve got chickpeas ready to go, turning them into a meal is simple. I use them in chickpea patties, curry, and of course hummus (my favorite).
Combining chickpeas with a variation of buffalo sauce is one of my new favorite tricks. For this recipe, instead of combining hot sauce with butter, I mix it with mayonnaise which I think fits a sandwich vibe better. I use Sriracha hot sauce but you can use whatever you prefer, like Frank’s hot sauce or something similar. Vegan mayo works well if you’re looking to keep the whole thing plant based.
You can pop the buffalo chickpeas into a wrap or on top of toast or a salad and it’s one of the easiest ways to make a flavorful plant based option for quick lunches or dinners.
Make buffalo chickpea wraps this week for a delicious and spicy meatless meal. Serve the wraps with baked spiced French fries or a couscous salad on the side for a satisfying weeknight dinner idea.
Love spicy buffalo sauce? Try cream cheesy buffalo chicken pinwheels next for a lunch or snack idea.
Ingredients
About the ingredients for this recipe. See the recipe card below for exact amounts.
- Chickpeas – 2 cups of chickpeas. A small 15 oz. can has about 1.5 cups, so either use two smalls cans to get the amount, use one large can or use cooked chickpeas.
- Mayonnaise – I combine the hot sauce with mayo instead of butter for this wrap. Vegan mayo is great substitute here.
- Sriracha Hot Sauce – I always have Sambal Oelek and Sriracha Hot Sauce in the house as lower heat hot sauces but you can use whatever you prefer. I love the taste of Sriracha with mayo, especially for wraps or sandwiches.
- Wrap – Use your favorite wraps. I prefer the taste of whole wheat wraps for sandwich style wraps and white wraps if I’m frying them like a quesadilla.
- Romaine Lettuce – I like romaine lettuce as a nice crunchy bite in this wrap but you can use whatever salad greens you prefer. Spring mix would be good.
- Cucumber – Cucumbers provide a nice cooling bite but you can skip them if you don’t like them or add in tomatoes instead if you prefer.
Instructions
Preparation Tips: Prepare a few leaves of romaine lettuce by washing and drying them and then cut a few slices of cucumber.
The preparation method for this wrap is pretty simple. There is no cooking, just mixing and assembly.
Step 1. To prepare the buffalo chickpeas, start with mashing the chickpeas with a fork. (Photo 1) You can mash as much or as little as you want. I like to keep some chickpeas whole or bigger just for a variation in texture instead of mashing them all.
Step 2. Mix the mayonnaise and hot sauce together. (Photo 2)
Step 3. Add the mix to the mashed chickpeas, season with salt and pepper. (Photos 3 + 4)
Step 4. Now assemble the wrap. Layout a tortilla (Photo 5) and then add a few leaves of romaine lettuce. (Photo 6) Place half of the chickpea mix down the center of the wrap and spread it out evenly, keeping about an inch in from each end of the wrap. (Photo 7) Add the cucumber slices (Photo 8).
Step 5. Fold the wrap. Start with folding up the bottom of the wrap so nothing falls out of the bottom of the wrap while you are eating. (Photo 9) Fold over one side, tighten it up (Photo 10) and then fold over the other side to close the wrap, and then it’s ready to eat. (Photos 11 + 12)
EXPERT TIP: Make sure to dry your lettuce with a towel or paper towel so your wrap doesn’t get soggy.
Substitutions
✔ This wrap is vegetarian
> To make this wrap vegan, use vegan mayo.
> Add your favorite wrap ingredients to customize this to your taste.
> Try different hot sauces, like Frank’s hot sauce or one of my favorites Scorpion Hot Sauce by Heartbeat hot sauce, for something a little spicier.
> Try a different bean, like navy beans, in place of the chickpeas.
Equipment
I use my Instant Pot Duo to cook chickpeas from dried when I need them.
Storage
Make the wraps as needed, but the chickpea mix can be stored in the fridge for 3-5 days.
More Wraps + Sandwiches
Buffalo Chickpea Wrap
Ingredients
- 2 cups chickpeas
- ¼ cup mayonnaise use vegan mayo if preferred
- 1 tablespoon Sriracha hot sauce
- 4 leaves romaine lettuce
- ½ small cucumber sliced
- 2 large tortillas I prefer whole wheat
Instructions
- To make the buffalo chickpea mix, mash the chickpeas with a fork in a medium bowl. Add the mayonnaise and sriracha and mix together.
- Lay a tortilla out and add a few lettuce leaves. Add half of the chickpea mix to each wrap. Top with slices of cucumber. Season with salt and pepper and serve.
Notes
- Try another bean instead of chickpeas if you prefer.
- Add your favorite sandwich fillings.
- Use vegan mayo for a vegan wrap.
- Use your favorite hot sauce.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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Recipes FAQs
I think a big salad and baked french fries are great on the wide with this wrap. A couscous or pasta salad would be nice too.
This mix lasts 3-5 days in the fridge in a covered container.
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