Spicy Buffalo Chickpea Wraps with Avocado
If you’re looking for a sweet and spicy easy lunch, look no further. These Spicy Buffalo Chickpea Wraps make the perfect meal.
It’s high time we start appreciating chickpeas as they are alone.
I mean, they’re great as pasta and pizza… I love a good bowl of chickpea pasta.
But they’re also amazing just as is. A can of chickpeas should be a pantry staple.
They’re shelf stable. They’re affordable. And they’re full of nutrients.
One-quarter cup of chickpeas has about 10 grams of protein (that’s more than an egg!) and roughly 9 grams of fiber - a great source of fiber. And they’re full of important micronutrients like vitamin B6, iron, and magnesium.
If you’re looking for a versatile, plant-based and nutrient-dense way to add protein to your meals, chickpeas are a must.
They’re one of many reasons why I love this buffalo chickpea wrap. It plays up all of the benefits of chickpeas and adds them to a delicious wrap.
The chickpeas are roasted and coated in a delicious sweet and spicy buffalo sauce. They’re then added to a wrap with crunchy lettuce and creamy avocado - the best mix of textures and flavors.
Add some chips, fries, or roasted veggies on the side, and you’ve got an easy meal in no time.
Roast the chickpeas
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Drain and rinse the chickpeas. Pat them dry and toss in olive oil, salt, and pepper. Spread the chickpeas in an even layer on the baking sheet and roast in the preheated oven for 30 minutes, shaking the pan to toss the chickpeas halfway.
Coat the chickpeas
In a large bowl, mix the buffalo sauce and honey. Add the roasted chickpeas and toss to combine until they’re well coated. Set aside.
Assemble the wraps
Chop the lettuce and toss with ranch dressing.
Assemble the wraps. Add lettuce, sliced avocado and buffalo chickpeas. Roll into a wrap, cut in half and serve.
Everything else you need to know
Spice: To make these hotter, add more buffalo sauce. For a milder or sweeter version, add more honey.
Add ons: The more in the wrap, the merrier! This wrap would also be delicious with additional crunchy veggies, like thinly sliced bell pepper or carrots. It would also be great with some blue cheese.
Storage: Store chickpeas in an airtight container in the fridge for 4-5 days. When ready to eat, assemble the wraps.
Did you try this recipe?
I hope you love this Spicy Buffalo Chickpea Wraps with Avocado! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
Spicy Buffalo Chickpea Wraps with Avocado
Ingredients
- 1 15.5-ounce can chickpeas
- 1 tablespoon olive oil
- 1/4 cup buffalo sauce
- 2 tablespoons honey
- 4-6 tortillas
- Romaine or butter lettuce
- Ranch dressing
- Avocado
- Salt
- Pepper
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Drain and rinse the chickpeas. Pat them dry and toss in olive oil, salt, and pepper. Spread the chickpeas in an even layer on the baking sheet and roast in the preheated oven for 30 minutes, shaking the pan to toss the chickpeas halfway.
- In a large bowl, mix the buffalo sauce and honey. Add the roasted chickpeas and toss to combine until they’re well coated. Set aside.
- Chop the lettuce and toss with ranch dressing.
- Assemble the wraps. Add lettuce, sliced avocado and buffalo chickpeas. Roll into a wrap, cut in half and serve.
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate