Have I ever told you I was raised on spicy food?
If I was to survey my dad’s pantry right now, I’d likely only find canned soup, black pepper, and a giant jar of jalapeños. You know, the essentials.
I coat my food with black pepper before ever trying it. When we eat Thai, you can hardly see my food under the blanket of sriracha. When we order takeout, I request “extra spicy, no seriously.”
It’s a habit I’ve passed on to John, too, who now outdoes me in the hot sauce department, and has become even more of a sauce addict than I am. We’re quite the pair.
This recipe was inspired by a meal a friend made me a long time ago. It was so simple, but so delicious: Buffalo chicken wraps with bleu cheese dressing, romaine lettuce, and vegetables.
It was so, so good that it has stuck in my mind and I’ve been wanting to make a plant-based version ever since.
This recipe is easy to make, requiring just 10 ingredients and 30 minutes. The concept is so simple:
3-ingredient hummus-based dressing, tossed with romaine lettuce;
Chickpeas seasoned with hot sauce + garlic powder, and lightly sautéed;
Add to a pita or tortilla, roll up, and serve!
Yes, it’s that easy.
I hope you all love these wraps! They’re:
Crunchy from the vegetables
Tender from the chickpeas
Protein- + fiber-filled
These would make the perfect lazy weeknight dinner when you’re craving something satisfying but quick. If you’re weary of the spice level, it’s actually quite mild against the dressing! But you can always scale back and go for more of a classic crispy chickpea as well.
If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
- 1/4 cup + 2 Tbsp (90 g) hummus
- 1 1/2 - 2 Tbsp (37-45 ml) maple syrup, plus more to taste
- 1 small lemon, juiced (2 Tbsp or 30 ml)
- Hot water to thin (1-2 Tbsp or 15-30 ml)
- 1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)
- 1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil)
- 4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)
- 1/4 tsp garlic powder (or sub 1 garlic clove, minced)
- pinch sea salt
- 3-4 vegan-friendly flour tortillas, pita, or flatbread
- optional: 1/4 cup red onion, diced
- optional: 1/4 cup baby tomato, diced
- optional : 1/4 ripe avocado, thinly sliced
- 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, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce, 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. 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 information is a rough estimate for 1 of 4 wraps.