This 15-minute meal checks all the boxes. It’s loaded with flavor, easy to put together, and packed with nutrition — who’s in? Our hands are raised high! Tangy buffalo-coated chickpeas add just the right amount of spice to a rainbow of crunchy veggies and are wrapped in a fiber-rich whole grain tortilla. No-Cook Buffalo Chickpea Wraps make a great lunchtime go-to on days where you’re short on time or have all of the time in the world — either way, they’re a delight to enjoy!
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
2 servings
Serving size
281g (1 wrap)
Amount per serving
Calories361
% Daily Value *
Total Fat8g11%
Saturated Fat 0.9g5%
Trans Fat 0g
Cholesterol0mg
Sodium583mg26%
Total Carbohydrate57g21%
Dietary Fiber 14g50%
Total Sugars 8g
Includes 0.1g Added Sugars1%
Protein17g
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
1 ½cupschickpeas (home-cooked or BPA-free canned, drained and rinsed)
2tbspplant-based yogurt (unsweetened)
4tbsphot sauce (of your choice)
1tspwhite wine vinegar
¼tspvegan Worcestershire sauce
¼tspgarlic powder
¼cuporganic red pepper (seeded and diced)
¼cuporganic celery (diced)
¼cupred cabbage (shredded)
¼cupgreen onion (sliced)
2tbspherb of choice (cilantro, parsley, basil, dill)
2organic tortillas (see Chef’s Notes)
1cuporganic spinach (chopped)
¼cuppickled veggies (red onion, cucumber, see Chef’s Notes)
Directions
1
Add the chickpeas to a large bowl.
2
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.
3
Pour the buffalo sauce over the chickpeas and stir to combine.
4
Add the peppers, celery, cabbage, green onions, and herbs to the chickpeas. Stir to combine.
5
Assemble your wraps: Lay the tortillas out on two plates. Add a layer of spinach to each tortilla.
6
Divide the chickpeas between the two tortillas.
7
Top each tortilla with 2 forkfuls of pickled vegetables.
