20 Minute Buffalo Chickpea Salad Wraps

Closeup of buffalo chickpea salad wraps slice in half in a bowl wrap.

20 Minute Buffalo Chickpea Salad Wraps

This bold buffalo chickpea salad wrap combines spicy chickpeas tossed in hot sauce, a bit of honey, and savory seasonings, deliciously balanced with crunchy celery. Mix in tangy crumbled blue cheese for a punch of flavor, or finish with a smooth, cooling ranch dressing. Layer on sliced avocado, crisp shredded lettuce, and carrots, then wrap it all up in a soft flour tortilla for a satisfying, handheld meal.

See recipe notes for a ranch dressing version and dairy free version.

Course Dinner, Lunch

Cuisine American

Diet Vegan, Vegetarian

Keyword Buffalo Chickpean Salad Wraps

Prep Time 20

Total Time 20

Servings servings

Calories 529kcal

Author Traci York

Ingredients

For the Buffalo Chickpea Salad

1 can (425 grams) Cooked Chickpeas drained and rinsed or about 1 1/2 cups (235 grams drained) home cooked chickpeas.
3 tablespoons Franks RedHot Hot Sauce (not buffalo sauce)
2 tablespoons Mayonnaise
1 tablespoon Unsalted Butter melted
1 teaspoon Fresh Minced Garlic
1 teaspoon Honey
1/4 teaspoon Smoked Paprika
1/2 cup (55 grams) Crumbled Blue Cheese *see note for ranch dressing alternative
1/2 cup (60 grams) Celery chopped small
2 tablespoons Red Onion diced small

For the Wrap

4, 9 inch (22.8 cm) Soft Flour Tortillas
2 cups (100 grams) Shredded Romaine Lettuce plus 4 whole leaves for layering
1 Avocado flesh sliced thin into long pieces
1 cup (75 grams) Carrots shredded, about 2 medium carrots
Salt and Pepper

Instructions

Make the Salad

In a medium mixing bowl add the chickpeas, hot sauce, mayo, butter, garlic, honey, and paprika. Mash with a potato masher or fork, leaving about half the chickpeas whole. Stir in the blue cheese, celery and onion to distribute the ingredients. Taste for salt adjustment.

Make the Wraps

Warm the tortillas, one at a time, in the microwave for 10-20 seconds just to help make them pliable. Lay the tortilla on your work surface and place a whole leaf of romaine in the center (trim the center stem if needed so that it lays flat). Trim the leaf ends leaving about an inch on either side. Spread the buffalo chickpeas over the leaf, then add the toppings: avocado, a pinch of salt and pepper, carrots and shredded lettuce.
Start rolling the wrap, holding it firmly to contain the ingredients. Once half way rolled, fold the sides in, then finish rolling up. Wrap in parchment paper then, continue until all the wraps are rolled.
Store in the refrigerator until ready to enjoy. These wraps are best shared fresh within about two hours of assembling. They tend to get soggy if held longer.

Video

Notes

Ranch Version: If you prefer ranch instead of blue cheese with buffalo sauce, omit the blue cheese, and enjoy with ranch dressing drizzled over the veggies just before rolling the wrap up. Try my Dairy Free Ranch Dressing or Ranch Dressing with Greek Yogurt.

Dairy Free: 1. enjoy with unsalted plant butter. 2. leave the blue cheese off and enjoy with ranch. Taste for salt adjustment.

Nutrition