Buffalo Chickpea Protein Wraps
Spicy buffalo chickpeas and cool Greek yogurt ranch in a tortilla—high-protein vegetarian wraps with game-day heat for weeknights. Warm chickpeas until steaming hot; leftovers reheat to 165°F.
🛒Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 tablespoon oil
- 1/3 cup buffalo-style hot sauce, plus more to taste
- 1 tablespoon butter or vegan butter (optional)
- 1/2 cup plain Greek yogurt
- 1 tablespoon ranch seasoning or mix of dill, garlic powder, onion powder, and salt
- 1 teaspoon lemon juice
- 4 large flour tortillas or wraps
- 2 cups shredded romaine
- 1 cup shredded carrot
- 1/2 cup diced celery
- Optional: crumbled blue cheese or vegan alternative
🔧Kitchen Tools Needed
- Skillet
- Mixing bowl
- Spatula
📝Instructions
- 1
Pat chickpeas dry. Heat oil in a skillet over medium-high; sauté chickpeas 5–7 minutes until lightly browned. Reduce heat; stir in buffalo sauce and butter until coated and steaming hot.
- 2
Mix Greek yogurt with ranch seasoning and lemon juice.
- 3
Warm tortillas. Spread yogurt ranch, add romaine, carrot, celery, and buffalo chickpeas (plus blue cheese if using). Roll tightly.
- 4
Serve immediately. Refrigerate leftover chickpeas within 2 hours up to 3 days; reheat to 165°F before assembling fresh wraps.
🥗Nutrition Information
⚡Calories per serving: 410
🏷️Recipe Tags
❓Frequently Asked Questions
Too spicy?
Cut buffalo sauce with a spoon of yogurt or honey.
Meal prep?
Keep chickpeas, ranch, and veg separate; assemble when ready.
Cauliflower instead?
Roast florets 425°F 20–25 minutes, then toss in buffalo sauce.
Food safety?
Serve chickpeas hot; chill leftovers within 2 hours; reheat to 165°F.
