Lean Lunches

Spicy Buffalo Chickpea Wraps

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

Buffalo Chickpea Wraps


Dressing + Salad

  • 1/3 hummus (homemade or store-bought)
  • 1 1/2 – 2 Tbsp maple syrup (plus more to taste)
  • 1 small lemon, juiced
  • 1-2 Tbsp hot water (to thin)
  • 1 head romaine lettuce (or sub 1 bundle of kale per 1 head of romaine//cleaned, large stems removed, roughly chopped)

Buffalo Chickpeas

  • 1 15 ounce can chickpeas (rinsed, drained and dried)
  • 1 Tbsp coconut oil (or sub olive oil)
  • 4 Tbsp hot sauce (divided)
  • 1/4 tsp garlic powder
  • 1 pinch sea salt

For Serving

  • 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)


  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 flavour as needed, then add romaine lettuce or kale, and toss. Set aside. 
  3. To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce, garlic powder, and a pinch of salt – toss to combine/coat.
  4. Heat a metal or cast-iron skillet dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.
  5. 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 onion.
  6. Serve immediately. Store leftovers separately in the refridgerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

Did you make this recipe?

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