These Buffalo Chickpea Wraps were what we like to call a happy accident. They were the product of not having a meal prepped and being in dire need of a hearty dinner. But, they came together so quickly and easily that we knew we had to post them – they’re the perfect quick weekday meal. These wraps are a huge hit in our households, and the tahini dressing is the secret sauce that seals the deal if you ask us.
Like most wraps, when serving these Buffalo Chickpea Wraps, we would definitely suggest supplying ample amounts of napkins. The tahini dressing and hot sauce from the chickpeas like to leak out the end… but we all know a little mess is the key to a delicious wrap.
Our recipe calls for you to use Frank’s Red Hot sauce, it’s our go-to hot sauce of choice. Feel free to play around and spice things up (or down in Brigette’s case) by using your favourite hot sauce. We recommend using a vinegar-based hot sauce but other than that, the sky is the limits. Heck, why not try mixing together your favourite hot sauces?
When you make the tahini dressing you may find it’s too stiff to drizzle. If that’s the case just add more water, 1 teaspoon at a time until it’s the consistency you want. If you make the sauce in advance, as the tahini sits it does start to thicken up so you may have to add additional water before serving.
We sometimes like to make a double batch of these and pack them for a tasty weekday lunch!
Buffalo Chickpea Wraps
For the chickpeas
- 1 can Chickpeas
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/2 tsp Salt
- 1 tbsp Olive Oil
- 1/4 cup Frank's Hot Sauce
For the dressing
- 1/4 cup Tahini
- 1 tbsp Red Wine Vinegar
- 1 tbsp Lemon Juice
- 2 tbsp Maple Syrup
- 1 clove Garlic Peeled & crushed
- 1 tbsp Water
For the wraps
- Lettuce Chopped
- Coleslaw Mix
- 8 Whole Wheat Tortillas
Preheat oven to 400 F.
Rinse and drain chickpeas and add to a medium-sized bowl.
To the bowl add garlic powder, onion powder, salt and olive oil. Toss until the chickpeas are completely coated. Pour chickpeas onto a lined and rimmed baking sheet and place in the preheated oven.
Bake the chickpeas for 20 minutes, removing to mix half way through.
While the chickpeas are baking, add all of the ingredients for the dressing in a small bowl. Whisk until the dressing is fully combined. If the dressing appears to thick, add more water 1 teaspoon at a time. Set aside.
Once the chickpeas are done remove from the oven and place in a bowl. Add the hot sauce and toss until the chickpeas are fully coated.
To serve place chickpeas on a tortilla, top with lettuce and some coleslaw mix. Finish by drizzling a generous amount of the tahini dressing on top.
Serve with lots of napkins and enjoy!