Buffalo Chickpea Wrap

Crispy roasted buffalo chickpeas are wrapped in a soft tortilla with veggies, cheese, and blue cheese dressing. This vegetarian wrap is wholesome, filling, and spicy!

Course Sandwich

Cuisine American

Keyword buffalo chickpea wrap, greek chickpea wrap, vegetarian wrap

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 599kcal

Author Lindsay Moe

Ingredients

2 tablespoons olive oil
15 ounces canned chickpeas rinsed, drained, and patted dry
Coarse kosher salt
¼ cup buffalo sauce divided
2 large sandwich wraps
4 large romaine lettuce leaves
¼ cup grape tomatoes halved or quartered
2 tablespoons thinly sliced red onion
½ avocado sliced
½ cup crumbled feta cheese
Blue cheese dressing to taste

Instructions

Preheat the oven to 400ºF.
In a large cast iron skillet, heat olive oil over medium heat. Once the oil is shimmering, add the chickpeas and season to taste with salt. Shake or stir the pan to coat the chickpeas in oil, then transfer to the hot oven. Cook for 15 minutes.
Remove the pan from the oven and stir in half the buffalo sauce. Return the pan to the oven for another 5 minutes.
Build the wraps by dividing all of the ingredients evenly between the two tortillas. Layer the filling starting with the lettuce, then chickpeas, tomatoes, onion, avocado, cheese, and finally the dressing and remaining buffalo sauce if desired.
Wrap the sandwiches by folding in the sides, tucking up the bottom, and wrapping it tightly. Let the sandwich rest on the seam of the tortilla after rolling to keep it from coming apart.

Notes

Tips for customizing these buffalo chickpea wraps

Swap the chickpeas for jackfruit, similar to my vegetarian buffalo dip

Meat eaters could substitute chicken for the chickpeas

Swap the feta for crumbled blue cheese

Use vegan products and/or leave off the cheese to make this a vegan buffalo chickpea wrap

Use a gluten-free wrap and check your ingredients to make this gluten-free

Swap the blue cheese dressing for ranch dressing

Nutrition