Buffalo Chickpea Wraps
Fresh and spicy wraps that are easy to make and perfect for a grab and go meal!
Ingredients
Buffalo Chickpea Filling
- 3½ cups cooked chickpeas (2 15.5oz cans) drained and rinsed
- 4-5 green onions, whites and greens thinly sliced
- ⅓ cup buffalo sauce
- 3 tablespoons creamy dill dressing* or your favorite vegan ranch
Veggie Slaw
- 4 cups slaw mix substitute thinly sliced cabbage and shredded carrot
- 2 tablespoons apple cider vinegar
- ¼ cup creamy dill dressing* or your favorite vegan ranch or mayo
- 1 cup cherry tomatoes halved
- ¼ teaspoon sea salt
- pepper to taste
- 4 large whole grain wraps I like Ezekiel Sprouted Grain Tortillas
Instructions
Prep Buffalo Chickpea Filling
- In a mixing bowl add all filling ingredients. Mash with a potato masher or fork to desired consistency. Tip: Leave some chickpeas chunky, you don't want this to be completely smooth.
Prep Slaw
- In another bowl mix together all slaw ingredients. Adjust salt and pepper to taste.
Assemble wraps
- If your wraps are not pliable, warm them briefly in a large pan on the stove until they are soft and easily bendable.
- To the center of each wrap, add a large scoop of filling and slaw. (You could also add more dressing or hot sauce to your taste.)
- Fold the sides of the wrap in over the filling, fold the bottom of the tortilla up over the filling and continue rolling to gently but tightly close it.
- Enjoy as is or lightly cook seam side down in a non stick pan over medium-low heat for 3-4 mins a side to warm and seal. Cut in half and enjoy with more creamy dill dressing or hot sauce!
Notes
Creamy Dill Dressing- find the easy recipe here, or substitute for your favorite store bought vegan ranch dressing.
Storing leftovers- I recommend storing filling and slaw in sealed containers in the fridge and wrapping your wraps fresh prior to eating. Prepared wraps will stay fresh for up to 12 hours when wrapped in parchment or foil and stored in the fridge.
Did you try this recipe?Let me know how it was!