Description
Quick and easy Buffalo Chickpea Wraps filled with a flavorful chickpea salad. A delicious vegetarian lunch or light dinner option.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup plain Greek yogurt
- 2–3 tablespoons Buffalo wing sauce
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 4 large tortillas or wraps
- Optional additions: lettuce, shredded carrots, chopped cilantro, avocado, blue cheese crumbles, ranch dressing
Instructions
- 1. In a medium bowl, mash the rinsed and drained chickpeas with a fork, leaving some texture.
- 2. Add Greek yogurt, Buffalo wing sauce, chopped celery, chopped red onion, Dijon mustard, and garlic powder to the mashed chickpeas.
- 3. Stir everything together until well combined. Taste and season with salt and pepper as needed. Adjust Buffalo sauce for heat if desired.
- 4. Lay out the tortillas. Divide the chickpea salad mixture evenly among them.
- 5. Add any desired optional toppings like lettuce and carrots.
- 6. Fold in the sides of the tortillas and roll them up tightly. Cut in half if desired.
Notes
Store leftover chickpea salad in an airtight container in the refrigerator for up to 3-4 days. Assemble wraps just before serving for best results. Leftover chickpea salad can be used in sandwiches, bowls, or as a salad topper.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Wraps
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: Approx. 300-350 (varies with tortilla and additions)
- Sugar: Approx. 5-7g
- Sodium: Approx. 400-600mg (varies with Buffalo sauce and added salt)
- Fat: Approx. 8-12g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 8-10g
- Protein: Approx. 12-15g