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To make these wraps, you need some key items. Here’s what you’ll need: - 1 can (15 oz) chickpeas, drained and rinsed - 1 tablespoon olive oil - 1/4 cup buffalo sauce (store-bought or homemade) - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 4 large whole wheat tortillas or wraps - 1 cup shredded lettuce - 1/2 cup diced tomatoes - 1/4 cup diced cucumber - 1/4 cup vegan ranch dressing (store-bought or homemade) These ingredients work together to create a tasty blend of flavors. You can add some fun touches to your wraps. Here are some great options: - Chopped green onions - Avocado slices - Fresh cilantro - Extra buffalo sauce for drizzling These garnishes can give your wraps a fresh look and extra taste. While the vegan ranch dressing adds flavor, you can mix it up with other sauces. Here are some I recommend: - Hummus for a creamy texture - Sriracha for extra heat - Tahini for a nutty flavor Using different sauces can really change the vibe of your wraps. Feel free to experiment and find what you like best! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step ensures your chickpeas get crispy. While the oven warms, drain and rinse one can of chickpeas. Put them in a mixing bowl. Add one tablespoon of olive oil. Pour in 1/4 cup of buffalo sauce. Next, sprinkle in 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Season with salt and pepper. Toss everything until the chickpeas are well coated. It should look vibrant and full of flavor. Now, lay out four large whole wheat tortillas on a clean surface. Evenly spread 1 cup of shredded lettuce on each tortilla. Add 1/2 cup of diced tomatoes and 1/4 cup of diced cucumber. These fresh veggies give crunch and color. Once the chickpeas are ready, take them out of the oven and let them cool a bit. Place the crispy chickpeas on top of the veggies in each wrap. Drizzle 1/4 cup of vegan ranch dressing over the top. This dressing adds creaminess and balances the spice. Spread the chickpea mixture on a lined baking sheet. Bake for 20 to 25 minutes. Shake the pan halfway to cook evenly. You want them crispy, not burnt. Once they are done, remove them from the oven and let them cool slightly. The wraps should be rolled tightly. Tuck in the sides as you go to keep everything inside. Finally, cut the wraps in half diagonally. They are ready to serve! If you like, garnish with chopped green onions for extra flavor. To make the chickpeas crispy, start by drying them well. Rinse the chickpeas and drain them. Then, pat them dry with a towel. This step helps remove moisture. Next, toss the chickpeas with olive oil and seasonings. Spread them on a baking sheet in a single layer. Bake them at 400°F for 20-25 minutes. Shake the pan halfway through to cook evenly. You want them golden and crunchy. Whole wheat tortillas work great for these wraps. They add fiber and flavor. You can also use corn tortillas for a gluten-free option. Make sure to choose large tortillas. This size holds more filling. If you want a softer wrap, heat the tortillas briefly in a dry pan. This trick makes them easy to roll. To boost flavor, consider adding spices. A pinch of smoked paprika adds depth. You can also sprinkle some cayenne for extra heat. Fresh herbs like cilantro or parsley brighten the dish. You can mix in diced avocado for creaminess. Lastly, try different sauces. A drizzle of sriracha or a tangy vinaigrette can elevate your wrap. These small tweaks can make a big difference in taste. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor of your wraps but also add essential nutrients. Opt for organic produce when possible for the best taste. Customize the Heat: Adjust the amount of buffalo sauce to your heat preference. Start with a smaller amount and gradually increase it to find your perfect spice level. Make Ahead: Prepare the chickpeas and chop the vegetables in advance for a quick assembly. Store them separately in airtight containers in the fridge to keep them fresh. Experiment with Wraps: Try different types of wraps, such as spinach, tomato, or gluten-free options, to mix up the flavors and colors of your meal. {{image_2}} You can change the veggies in your wraps. Try adding bell peppers for sweetness. Spinach adds a nice green touch. Shredded carrots give a crunchy bite. Use what you love or have at home. Just remember to keep the flavors balanced. Buffalo sauce is great, but you can mix it up! Try BBQ sauce for a smoky twist. A spicy sriracha sauce can add heat and flavor. You could even use tahini for a creamy taste. Each sauce gives a new flavor to your wraps. Want a gluten-free choice? Use corn tortillas instead of wheat ones. They taste great with the chickpeas. Check the sauce labels to ensure they are gluten-free, too. This way, everyone can enjoy these tasty wraps! Store any leftover wraps in an airtight container. Keep them in the fridge for up to three days. The wraps may get soggy, so it's best to eat them fresh. If you want to keep them longer, consider freezing them. To reheat the wraps, unwrap them first. Place them on a baking sheet. Heat in an oven at 350°F (175°C) for about 10-15 minutes. This keeps the wraps crispy. You can also microwave them for about one minute, but they may not be as crispy. You can freeze the chickpea mixture for later use. Let it cool completely after baking. Transfer the chickpeas into a freezer-safe container. They will last up to three months in the freezer. When ready to use, thaw them overnight in the fridge. Reheat them in the oven for the best texture. Yes, you can make these wraps ahead of time. Prepare the chickpea filling and store it in an airtight container. You can keep it in the fridge for up to three days. When you're ready to eat, just warm the chickpeas and assemble the wraps. This saves time and makes meal prep easier. I love serving these wraps with a fresh side salad. You can use mixed greens, carrots, and bell peppers. Another great side is sweet potato fries. They pair well with the spicy chickpeas. You could also serve some crunchy veggie sticks with extra ranch dressing for dipping. To tone down the heat, use less buffalo sauce. You can start with two tablespoons and taste it. If you want even less heat, add more olive oil to balance it out. You might also try a milder sauce. Look for a sweet or mild BBQ sauce as an alternative. Each wrap has about 250 calories. They contain 8 grams of protein, 10 grams of fat, and 30 grams of carbs. These wraps are rich in fiber and packed with nutrients from the veggies. They are a healthy choice for lunch or dinner. In this post, we explored how to make vegan buffalo chickpea wraps. We covered key ingredients, from chickpeas to sauces that enhance flavor. You learned step-by-step how to prepare and assemble the wraps. We also shared tips for crispy chickpeas and storage options. Remember, you can customize these wraps with different veggies and sauces. Making them is fun and rewarding. Enjoy your wraps, and don't be afraid to experiment!

Fiery Vegan Buffalo Chickpea Wraps

Spicy and flavorful wraps filled with crispy chickpeas and fresh veggies, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/4 cup buffalo sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and pepper
  • 4 large whole wheat tortillas or wraps
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup diced cucumber
  • 1/4 cup vegan ranch dressing
  • optional chopped green onions for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, combine the rinsed chickpeas, olive oil, buffalo sauce, garlic powder, onion powder, salt, and pepper. Toss until the chickpeas are well coated.
  • Spread the chickpea mixture evenly on the prepared baking sheet. Bake for 20-25 minutes, or until the chickpeas are crispy, shaking the pan halfway through for even cooking.
  • While the chickpeas are baking, prepare the wraps. Lay out the tortillas on a clean surface.
  • Evenly distribute the shredded lettuce, diced tomatoes, and cucumber among the tortillas.
  • Once the chickpeas are done, remove them from the oven and let them cool slightly. Add the crispy chickpeas on top of the veggies in each wrap.
  • Drizzle the vegan ranch dressing over the chickpeas and veggies.
  • Roll up the tortillas tightly, tucking in the sides as you go to secure the filling inside.
  • Cut the wraps in half diagonally and serve immediately, garnished with chopped green onions if desired.

Notes

Feel free to adjust the spice level by adding more or less buffalo sauce.
Keyword buffalo sauce, chickpeas, vegan, wraps