Buffalo Chickpea Wraps with Vegan Ranch

Last Updated on July 7, 2021

Spicy plant-based buffalo chickpea wraps! A 15-minute lunch that packs in fiber, protein and lots of heat. These wraps are a delicious lunch when it’s too hot to turn the oven on, and perfect for a summer picnic!

Buffalo Chickpea Wraps

Wraps are such a simple way to pack in veggies and protein. They’re ideal for any time of year, but really come in handy during hot summer days.

These delicious buffalo chickpea wraps are spicy, flavorful, and paired with a creamy vegan ranch. They come together in just about 15 minutes, and are completely plant-based and gluten-free friendly!

Canned beans are a pantry staple of mine, and really help these wraps come together so quickly. The canned chickpeas are drained, then heated on a pan with hot sauce, olive oil, a little maple syrup and a few spices.

You can serve the buffalo chickpea mixture on a wrap, or tossed over your favorite salad!

Vegan Ranch

The creamy vegan ranch balances out the heat in these wraps so well. I love this simple homemade version made from vegan sour cream, plant based mayo and some simple spices.

If you wanted to simplify this meal even more, you can pair the buffalo chickpea wraps with your favorite store bought ranch.

Preparing ahead of time

Both the buffalo chickpea mixture and vegan ranch can be made in advance and refrigerated for up to 1 week. For best results, I recommend assembling the wraps when ready to serve.

Depending on the types of wraps you use, some may harden if prepared in advance and stored in the refrigerator for more than a day.

I used a grain-free cassava flour wrap for this recipe, but also love using whole wheat wraps for an extra boost of fiber.

These buffalo chickpea wraps are a delicious quick meal for hot summer days, and are so simple to throw together! If you love a little heat in your meals, you’re going to love this recipe 🙂

Looking for more simple lunch ideas? Check out some of these recipes below:

Walnut Pesto Pasta Salad with Roasted Veggies

Plant-forward Walnut & Black Bean Burritos

Tofu and Veggie Summer Rolls

The Best Egg Salad

Buffalo Chickpea Wraps with Vegan Ranch

5 from 4 votes

Course: Main

Servings

3-4

wraps

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

NOTES:
The chickpeas and ranch can be made in advance and refrigerated for up to 1 week. I recommended assembling the wrap when ready to eat for best results.

Ingredients

• 3-4 large burritos

• 1 can 1 of chickpeas (15.5 oz), rinsed and drained

• 1 tbsp 1 olive oil

• 3 tbsp 3 Frank’s red hot

• 1 tbsp 1 lemon juice

• 1/2 tsp 1/2 pure maple syrup

• 1 tsp 1 garlic powder

• 1/2 tsp 1/2 salt

• 2 cups 2 shredded lettuce

• Vegan Ranch

• 1/2 cup 1/2 vegan sour cream

• 1/4 cup 1/4 vegan mayo

• 1/4 cup 1/4 unsweetened almond milk

• 1 tsp 1 dried chives

• 1 tsp 1 fresh dill, chopped

• 1 tsp 1 garlic powder

• 1 tsp 1 dry parsley

• 1/2 tsp 1/2 onion powder

• 1 tsp 1 apple cider vinegar

• 1/2 tsp 1/2 lemon juice

• 1/2 tsp 1/2 salt

• 1/4 tsp 1/4 pepper

Directions

• Heat the olive oil in a pan over medium heat and add in your chickpeas. Toss together for 1-2 minutes.
• Add in the Frank’s red hot, lemon juice, maple syrup, garlic and salt and mix together. Let the mixture cook over low/medium heat for 5-7 minutes.
• While that cooks, prepare the vegan ranch by whisking all of the ingredients together in a bowl until smooth.
• When the chickpeas are ready, prepare your wraps by layering shredded lettuce in the center of the wrap and topping it with about 1/4 cup of the chickpeas. Fold the sides of the wrap in and roll into a burrito.
• Serve as is with the vegan ranch, or grill the wrap folded size down over medium heat for 1-2 minutes until brown on both sides. For extra heat, drizzle a little extra Frank’s red hot when serving the wraps.
• Leftover ranch will stay fresh in the fridge for up to a week.

Did you make this recipe?

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