Spicy Buffalo Chickpea Wraps

Name: Spicy Buffalo Chickpea Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/3 cup hummus ((or store-bought)); 1 ½ - 2 Tbsp maple syrup ((plus more to taste)); 1 small lemon, juiced ((1 small lemon yields ~2 Tbsp or 30 ml)); 1 -2 Tbsp hot water ((to thin)); 1 head romaine lettuce ((or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)); 1 (15-ounce) can chickpeas ((rinsed, drained and dried on a towel // ~1 1/4 cups per can when drained)); 1 Tbsp coconut oil ((or sub grape seed or olive oil)); 4 Tbsp hot sauce*; 1/4 tsp garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder)); 1 pinch sea salt; 3 -4 vegan-friendly flour tortillas, pita, or flatbread; 1/4 cup red onion, diced ((optional)); 1/4 cup baby tomato, diced ((optional)); 1/4 ripe avocado, thinly sliced ((optional))

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

1/3 cup hummus ((or store-bought))
1 ½ - 2 Tbsp maple syrup ((plus more to taste))
1 small lemon, juiced ((1 small lemon yields ~2 Tbsp or 30 ml))
1 -2 Tbsp hot water ((to thin))
1 head romaine lettuce ((or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped))
1 (15-ounce) can chickpeas ((rinsed, drained and dried on a towel // ~1 1/4 cups per can when drained))
1 Tbsp coconut oil ((or sub grape seed or olive oil))
4 Tbsp hot sauce*
1/4 tsp garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder))
1 pinch sea salt
3 -4 vegan-friendly flour tortillas, pita, or flatbread
1/4 cup red onion, diced ((optional))
1/4 cup baby tomato, diced ((optional))
1/4 ripe avocado, thinly sliced ((optional))

Steps

Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // if altering batch size, use 3/4 of the total amount in the ingredient section), garlic powder, and a pinch of salt - toss to combine/coat.
Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature, or heated up.

Nutrition Facts (per serving)

Macronutrients

Calories25413% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 811

Per Serving Rp 203/serving

🏠 Save ~Rp 1.622 compared to buying!

📋 Price Breakdown (14% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
hummus	0.3333333333333333 cup	-	-
- 2 Tbsp maple syrup	1.5	-	-
lemon	1 small	-	-
-2 Tbsp hot water	1	-	-
romaine lettuce	1 head	-	-
	1	-	-
coconut oil	1 tbsp	-	-
hot sauce*	4 tbsp	-	-
garlic powder	0.25 tsp	Rp 8.000/100g	Rp 100
pinch sea salt	1	-	-
-4 vegan-friendly flour tortillas	3	-	-
red onion	0.25 cup	-	-
baby tomato	0.25 cup	Rp 12.000/kg	Rp 711
ripe avocado	0.25	-	-