Ingredients
Directions
Add the chickpeas to a large bowl.
Make the buffalo sauce: Add the yogurt, hot sauce, white wine vinegar, Worcestershire sauce, and garlic powder to a small bowl and whisk to combine.
Pour the buffalo sauce over the chickpeas and stir to combine.
Add the peppers, celery, cabbage, green onions, and herbs to the chickpeas. Stir to combine.
Assemble your wraps: Lay the tortillas out on two plates. Add a layer of spinach to each tortilla.
Divide the chickpeas between the two tortillas.
Top each tortilla with 2 forkfuls of pickled vegetables.
Wrap and enjoy!
Chef’s Notes
Substitutions
Substitute chickpeas with lentils, white beans, or your favorite plant protein of choice.
Substitute white wine vinegar with lemon juice.
Substitute spinach with arugula, baby kale, or your favorite leafy green of choice.
Flour-Free
Use a leafy green wrap, like romaine, collards, or Swiss chard, in place of tortillas.
Prep Ahead
Prepare Pickled Red Onions ahead of time.
Prepare Pickled Cucumbers ahead of time.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
2 servings
281g (1 wrap)
- Amount per serving
- Calories361
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 0.9g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 583mg26%
- Total Carbohydrate 57g21%
- Dietary Fiber 14g50%
- Total Sugars 8g
- Includes 0.1g Added Sugars1%
- Protein 17g
- Calcium 139mg11%
- Iron 4.2mg24%
- Potassium 530mg12%
- Vitamin D 0.1mcg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add the chickpeas to a large bowl.
Make the buffalo sauce: Add the yogurt, hot sauce, white wine vinegar, Worcestershire sauce, and garlic powder to a small bowl and whisk to combine.
Pour the buffalo sauce over the chickpeas and stir to combine.
Add the peppers, celery, cabbage, green onions, and herbs to the chickpeas. Stir to combine.
Assemble your wraps: Lay the tortillas out on two plates. Add a layer of spinach to each tortilla.
Divide the chickpeas between the two tortillas.
Top each tortilla with 2 forkfuls of pickled vegetables.
Wrap and enjoy!
