A super flavorful, vegan, buffalo chickpea wrap! Easy to make for lunch even on busy days, and a fun way to switch up this traditional flavor. You can make this as a normal wrap, or use this fun technique for something different!Print
A super flavorful, vegan, buffalo chickpea wrap! Easy to make for lunch even on busy days, and a fun way to switch up this traditional flavor. You can make this as a normal wrap, or use this fun technique for something different!
- 1 burrito-size tortilla
- ½ cup cooked chickpeas (drained and rinsed)
- 1 tablespoon butter, melted
- 1 tablespoon hot sauce
- ⅛ teaspoon salt
- ½ cup greens (I used baby spinach + some green onions and cilantro)
- ¼ of an avocado, mashed
- ¼ cup frozen corn (I used the Trader Joe's roasted corn)
- Jalapeno ranch for dipping
- Combine ½ cup chickpeas, 1 tablespoon melted butter and 1 tablespoon hot sauce in a small bowl. Using a fork, mash chickpeas until everything is combined and you have a mostly smooth mix. I like to keep a few chunks, but have it mostly creamy.
- Make a cut in your tortilla just to the center, and arrange the ingredients as follows:
- Bottom left: ¼ of an avocado, mashed
- Top left:½ cup greens of your choice
- Top right: Buffalo chickpea mixture
- Bottom right: ¼ cup frozen corn (if you are using cheese, I'd suggest putting it on this quarter!)
- Starting with the bottom left side, fold the wrap up, across and down. So avocado goes on top of greens, that goes on top of chickpea mixture and then everything is folded down on the corn. Then you'll have a little wrap package!
- Heat 2 teaspoons oil in a skillet over medium heat. Once hot, place wrap down and cook for 2-3 minutes or until the bottom is light brown and crispy. Flip and cook for an additional 2 minutes.
- Serve warm or at room temperature, with jalapeno ranch or your favorite dipping sauce!
- I kept this vegan for fun, but cheese would obviously be delicious in this. Shredded mozzarella, colby jack, pepperjack or cheddar would all be great. Even goat cheese or blue cheese would work! If you do add cheese, I'd suggest adding it to the bottom right corner so it hits the pan directly to melt
- You can replace the corn with any other vegetable, or leave it out completely. Having an empty corner is fine!
Yea, I did it. After seeing no less than a million little videos of people folding up a tortilla....I DID IT.
And I regret nothing!
Turns out this is a great technique for a lunch that's easy to quickly make before running back to your desk, and even easier to eat over your laptop (my life is sad).
I love this spicy, vegan version because it's super flavorful but uses ingredients I always have on hand in my pantry/freezer. But if you want to throw some leftover chicken or shrimp in here instead of chickpeas (or WITH the chickpeas!), that's just perfect.
Here's how you do it
First, prepare your fillings. For a little buffalo chickpea fun, I smashed up some chickpeas (use the leftovers for this salad or just make some crispy guys) with a little butter and hot sauce. Again, if you want to use chicken here you totally can.
Prepare your other ingredients: A handful of greens, some mashed avocado and (plot twist) frozen corn! I love the roasted kind, but regular frozen corn works too. If corn isn't your thing, you can swap it out for something else. I'd stay away from something like zucchini that could get too watery, or potatoes that would take too long to cook, but try some leftover steamed broccoli or cooked peppers!
Also, I should note you don't HAVE to fill every single quadrant. A bare one won't ruin anything.
Putting it all together is so easy! Just cut a slit halfway up the tortilla and then fill each quadrant with your chosen fillings. A few things to keep in mind:
- Think about which sides will hit the pan when you cook the wrap and plan accordingly. As you can see above, it's the quadrants on the right side so that's where I put the ingredients I want to make sure get warmed - the frozen corn and the buffalo chickpea mixture. If you are making one with cheese, you'll want it on this side!
- Don't overfill! You need to be able to wrap it all up in a perfect little package. Keep it filling, but don't fill it up too much.
Wrapping it up is easy too - see the photos below. It's just a couple quick folds:
Cook + Serve
Once you've got things folded up, heat up a little oil in a small pan. Carefully place the wrap down and cook for about 2 minutes per side until wonderfully golden brown. Done!
While this is delicious on its own, you guys know I love me a good dip. To continue the spicy theme, I love dipping this in my jalapeno ranch. But regular ranch, blue cheese or literally anything else would be great!
Hope you enjoy this fun little wrap!