When looking for something quick and easy to make, these wraps are a no brainer. Full of protein and veggies, this is the perfect lunch or easy dinner!

Sometimes I’m tired, and hungry, and I need a meal quickly! These wraps are perfect for those days. With chickpeas and the beloved Frank’s Red Hot, these satisfy the snack wrap craving.

There are two ways to make these wraps: burrito style, where the fillings go into the tortilla and wrapped like a burrito, or triangle wrap style, where the tortilla is folded into a triangle with the fillings stuffed in individual sections. I describe the triangle method below in the recipe because it’s my preferred method, but feel free to use whatever style works for you!

There are plenty of other topping you could add to this wrap; cheese would be delicious and any other veggies that you want to put on would be great. If doing the triangle method, add the other toppings to the empty quarters of the tortilla when folding and fold like the directions say. If you wanted to make this recipe completely vegan, you can use the aquafaba (the liquid in the canned chickpeas) to make a vegan mayonnaise and use that instead of regular mayonnaise, or you could just use store bought vegan mayonnaise.

Buffalo Chickpea Wraps

Prep time
20 mins

Cook Time
5 mins

Serves
3

Ingredients

1 15 oz can chickpeas, drained and rinsed
1 jalapeño, fine diced
1/4 red onion, fine diced
1/4 tsp garlic powder
1/4 tsp onion powder
2 tbsp mayonnaise
3 tbsp Frank’s Red Hot
Salt and pepper to taste
2 cups shredded lettuce
6 flour tortillas

Directions

1. In a medium bowl pour in the drained and rinsed chickpeas, and mash them with a fork. The texture should almost resemble canned tuna.
2. Combine jalapeño, red onion, garlic and onion powder, mayonnaise, Red Hot, and salt and pepper to taste into the mashed chickpeas.
3. Take the tortillas, and cut a slit half way across the diameter of the tortillas. Get ready to fold. Lay a tortilla on a cutting board with the slit vertical on the bottom half of the tortilla in front of you. The slit is going to allow you to fold the tortilla into a triangle shape.
4. On the top right quarter of the tortilla, place 2 tbsp of chick pea mixture. On the top left quarter of the tortilla, place a handful of shredded lettuce. The bottom half of the tortilla should be empty. Take the bottom right flap of the tortilla and fold it over the chickpeas, then take that quarter and fold it over the lettuce quarter. Fold the growing quarter over the remaining empty flap. Voila! Chickpea wrap triangle!
5. Lightly toast both sides of the wrap in a pan on low-medium heat, or eat without toasting!
   
   

Thanks for checking out this recipe! Hopefully you found it easy to follow and tasty! Feel free to share on socials and follow me @fromautumnskitchen everywhere!