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  • Writer's pictureCrystal Munegatto

Buffalo Chickpea Wraps

I have recently discovered how great chickpeas are, especially in wraps. They are great for lunches and last a few days in the fridge if you want to do meal prep for the week. If you haven't already, please please jump back on the blog and try out the cauliflower/chickpea wraps with mango salsa.

Huge shout out to well and full bloom for this perfect recipe! It has taken the blah out of my work lunches this week.


  • 1 15 oz Can Chickpeas, rinsed and dried

  • Extra Virgin Olive Oil

  • 1/4 Tsp Salt

  • 1/4 Tsp Black Pepper

  • 2 Whole Grain Tortillas or Wraps

  • Red Onion sliced or chopped

  • Romaine Lettuce

  • Guacamole (check out my recipe for a quick guac on the blog)

  • Ranch Dressing

  • Your favourite buffalo sauce (I like Frank's Red Hot)


  1. Preheat the oven to 425 degrees F.

  2. Rinse and dry the chickpeas so that they're totally dry.

  3. In a bowl, mix with olive oil, salt, and pepper. Mix well until chickpeas are evenly coated.

  4. On a baking sheet lined with parchment paper, bake chickpeas for 15-20 minutes, or until crispy. For extra crispiness, feel free to broil for 2-3 minutes (I like mine extra crispy).

  5. Once chickpeas are slightly cooled, assemble the wraps.

  6. Take 2 tortillas or wraps, and spread the guacamole on them. Add on the chickpeas and red onion, and drizzle with a little ranch and as much buffalo sauce as you like. Then, add on as much romaine as you like. Wrap up the wraps and serve.

Enjoy my people!

Recipe Source: Well and Full

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