Go Back
Buffalo Chickpea Wrap cut in half stacked on top of each other on a plate.

Buffalo Chickpea Wrap

This buffalo chickpea wrap is a must have for lunch! It’s packed with nutrition, vegan friendly, super filling, and is easy to meal prep. 
5 from 2 votes
Print Recipe Pin Recipe
Course Lunch
Cuisine American

Ingredients
  

For buffalo chickpea salad

  • 1 can chickpeas drained and rinsed
  • Scant ¼ cup Hot Sauce
  • 1 tablespoon tahini
  • 2 tbsp plain yogurt use dairy free if vegan
  • 1 ½ stalk celery diced
  • 1/4 tsp onion powder

For wrap:

  • 4 wraps
  • 1 Avocado sliced thin
  • 2 cups lettuce - I prefer butter lettuce
  • 1 red bell pepper sliced thin

Instructions
 

  • Place the drained and rinsed chickpeas, hot sauce, tahini, yogurt and onion powder in a bowl or food processor and mash until the chickpeas are broken down and the hot sauce and tahini are evenly distributed. I use a potato masher.
  • Fold in the diced celery and stir until well combined.
  • Divide mixture among 4 wraps. Add avocado slices, lettuce, and red bell pepper to the wraps. Roll up, slice in half, and serve!

Notes

Store this buffalo chickpea salad in an airtight container in the fridge for about 4-5 days.
Keyword Buffalo Chickpea Wrap
Tried this recipe?Let us know how it was!