Description
Looking for a delicious vegetarian lunch recipe that’s anything but boring? These Buffalo Chickpea Wraps are packed with protein and tangy buffalo flavor. You can make the chickpea salad ahead of time so these wraps can be quickly assembled in the morning for a healthy and filling lunch.
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/2 cup small diced celery
- 1/3 cup thinly sliced green onion, scallions
- 1/3 cup diced red onion
- 2 tablespoons chopped fresh parsley
- 1/3 cup buffalo sauce, I like the Sweet Baby Ray’s brand that is mild in flavor
- 2 tablespoons tahini
- Small squeeze fresh lemon juice
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4–6 large wraps
- 2 cups shredded romaine lettuce
- Ranch dressing, as much as desired
- Thinly sliced avocado, optional
Instructions
- To a large bowl, add the chickpeas and give them a light mash with a fork. I like to mash most of them, while leaving a few of them whole. Next, add in celery, green onion, red onion, parsley, tahini, buffalo sauce, lemon juice, spices, salt and pepper. Mix everything together well until completely combined.
- Add the shredded lettuce to a bowl, along with desired amount of ranch dressing and toss together until lettuce is coated.
- Warm tortilla on the stovetop with a little bit of cooking spray or in the microwave. Lay tortilla on a flat surface. Assemble your wraps by laying down a few slices of avocado in the center, next add a few scoops of the lettuce, followed by a few big scoops of the buffalo chickpea mixture. Carefully use your hands to fold the sides in and then tightly roll the wrap up.
- If desired, you can place the wrap seam side down in a hot pan to help seal everything in. Cut wrap in half and enjoy!
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Lunch, Vegetarian
- Method: No Cook
- Cuisine: American
