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Sliced buffalo chickpea wrap on a white plate showing spicy chickpea filling, shredded lettuce, tomatoes, red onion, and yogurt lemon dressing

Buffalo Chickpea Wrap

A bold and satisfying wrap filled with spicy mashed chickpeas coated in buffalo sauce, crisp shredded lettuce, juicy diced tomatoes, red onion, and a creamy Greek yogurt lemon dressing, all rolled up in a soft warm flour tortilla. Ready in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups canned chickpeas drained and rinsed
  • 1/3 cup buffalo sauce
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 large flour tortillas about 10 inches each
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/2 cup plain Greek yogurt use dairy-free yogurt to make fully vegan
  • 1 tbsp lemon juice freshly squeezed

Equipment

  • Nonstick skillet
  • Medium mixing bowl
  • Small mixing bowl
  • Fork or potato masher
  • Sharp knife and cutting board

Method
 

  1. Heat a nonstick skillet over medium heat and let it warm up for about a minute before adding anything.
  2. Add the drained chickpeas to a medium bowl and lightly mash with a fork, leaving about half whole for texture. Stir in buffalo sauce, garlic powder, onion powder, salt, and black pepper until evenly coated.
  3. Add olive oil to the hot skillet, then add the chickpea mixture. Cook for 5 to 7 minutes, stirring occasionally, until heated through and slightly thickened with the sauce clinging to the chickpeas.
  4. In a small bowl, whisk together the Greek yogurt and lemon juice until completely smooth. Set aside or refrigerate for 10 minutes for a more refreshing finish.
  5. Warm each tortilla in a dry skillet for about 20 seconds per side until soft and pliable.
  6. Spoon the buffalo chickpea filling onto the center of each tortilla, leaving a 1-inch border at the edges. Top with shredded lettuce, diced tomatoes, and red onion. Drizzle generously with the yogurt lemon dressing.
  7. Fold in both sides of the tortilla, then roll tightly from the bottom up. Slice in half on a diagonal if desired and serve immediately while warm.

Notes

Do not over-mash the chickpeas for the best texture. Use dairy-free yogurt to make this wrap fully vegan. Store the chickpea filling separately in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat the filling gently in a skillet before assembling fresh wraps.