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Spicy Buffalo Chickpea Wraps

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.

Ingredients

Quantities are shown as originally provided.

1/3 cup hummus ((or store-bought))
1 ½ - 2 Tbsp maple syrup ((plus more to taste))
1 small lemon, juiced ((1 small lemon yields ~2 Tbsp or 30 ml))
1-2 Tbsp hot water ((to thin))
1 head romaine lettuce ((or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped))
1 (15-ounce) can chickpeas ((rinsed, drained and dried on a towel // ~1 1/4 cups per can when drained))
1 Tbsp coconut oil ((or sub grape seed or olive oil))
4 Tbsp hot sauce*
1/4 tsp garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder))
1 pinch sea salt
3-4 vegan-friendly flour tortillas, pita, or flatbread
1/4 cup red onion, diced ((optional))
1/4 cup baby tomato, diced ((optional))
1/4 ripe avocado, thinly sliced ((optional))

1
Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
2
Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
3
To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // if altering batch size, use 3/4 of the total amount in the ingredient section), garlic powder, and a pinch of salt - toss to combine/coat.
4
Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
5
Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
6
To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
7
Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature, or heated up.