Buffalo Chickpea Lettuce Wraps (Printable)
Spicy buffalo-coated chickpeas in crisp lettuce with carrots, celery, and vegan ranch for a light, zesty meal.
# What You’ll Need:
→ Buffalo Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/3 cup buffalo hot sauce (vegan-friendly)
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon smoked paprika
06 - Salt, to taste
→ Wraps
07 - 8 large butter lettuce or romaine leaves
08 - 1/2 cup shredded carrots
09 - 1/2 cup thinly sliced celery
10 - 1/4 cup thinly sliced red onion
→ For Serving
11 - 1/4 cup vegan ranch or yogurt dressing
12 - Chopped chives or cilantro (optional)
13 - Lemon wedges (optional)
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add drained chickpeas and sauté for 2–3 minutes until lightly golden.
02 - Stir in garlic powder, smoked paprika, and salt. Pour in buffalo sauce and cook for 3–5 minutes, stirring frequently, until chickpeas are thoroughly coated and heated through. Remove from heat.
03 - Arrange lettuce leaves on a serving platter. Divide the buffalo chickpeas evenly among the leaves.
04 - Top each wrap with shredded carrots, celery, and red onion.
05 - Drizzle with vegan ranch or yogurt dressing. Garnish with chopped chives or cilantro and serve with lemon wedges if desired.
# Expert Tips:
01 -
- You get all the satisfaction of spicy buffalo wings without the heaviness or the guilt, and cleanup takes almost no time at all.
- These wraps come together faster than delivery and taste like something you would pay good money for at a cafe.
02 -
- Do not skip drying the chickpeas after rinsing because wet chickpeas will steam instead of crisp and you will lose that satisfying texture.
- Taste your buffalo sauce before adding salt since some brands are intensely salty already and you can always add more but never take it away.
03 -
- Lightly mash about a quarter of the chickpeas in the pan with the back of your spoon to create a thicker, chunkier sauce that clings better inside the wraps.
- Warm the buffalo sauce slightly before adding it to the pan so it coats the chickpeas evenly instead of seizing up in cold spots.