Spicy Buffalo Chickpea Wraps

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Wood board of Buffalo Chickpea Wraps rolled in parchment paper and tied with twine

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.

Stirring buffalo-style sauce onto chickpeas for a protein-packed vegan meal

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.

Cooking Buffalo Chickpeas in a cast-iron skilletPhotos of freshly chopped romaine and a hummus dressing for making vegan wraps

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.

Stirring romaine lettuce with hummus dressing for adding to vegan Buffalo Chickpea Wraps

I hope you all love these wraps! They’re:

Savory
Spicy
Hearty
Crunchy from the vegetables
Tender from the chickpeas
Quick
Protein- + fiber-filled
& Delicious

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!

Rolled vegan Buffalo Chickpea Wraps with a side of creamy hummus dressingRolled up vegan Buffalo Chickpea Wraps served on soft pita bread

Spicy Buffalo Chickpea Wraps

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.
Author Minimalist Baker
Print
Cutting board with three Spicy Chickpea Wraps tied with parchment paper and twine
4.93 from 71 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (wraps)
Course Entree, Snack
Cuisine Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

DRESSING + SALAD

  • 1/3 cup hummus (or store-bought)
  • 1 1/2 - 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)

BUFFALO CHICKPEAS

  • 1 15-ounce can chickpeas (rinsed, drained and dried // ~ 1 1/4 cups per can when drained)
  • 1 Tbsp coconut oil (or sub grape seed or olive oil)
  • 4 Tbsp hot sauce* (divided // I used Louisiana’s Pure Crystal Hot Sauce)
  • 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
  • 1 pinch sea salt

FOR SERVING

  • 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)

Instructions

  • 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 (amount as original recipe is written // adjust if altering batch size), 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.

Notes

*I got my hot sauce at Whole Foods, but most red hot sauces will do!
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 wraps Calories: 254 Carbohydrates: 39.4 g Protein: 9.1 g Fat: 6.7 g Saturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 696 mg Fiber: 5.7 g Sugar: 5.6 g

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  1. Nandini S says

    This is such a nice and quick lunch! I made the recipe with arugula and about double the hot sauce for a much stronger buffalo flavor (I love buffalo!!) served alongside some vegan ranch :)

  2. Emily says

    I made this today, when I had no time but I did have romaine, chickpeas, and wraps. Whipped this up so quickly and it was so fresh and delicious!

    I substituted ACV for lemon, honey for maple syrup, sweet & spicy sauce for hot sauce, and I added some corn to the chickpea mix. Some fresh tomato and voila! Lunch was served. Thank you for this recipe!!

  3. Meredith says

    Thank you for helping me find a new way to eat buffalo sauce… I was perplexed by the dressing at first, but the flavor was a great balance to the spiciness. I didn’t add any extra water, it was already a good consistency.

  4. Kelly Snyder says

    I made this using the spicy hummus from Trader Joe’s and oh wow was it good. I’ve often used just hummus as a salad dressing or on a wrap, but mixing it with maple syrup and lemon? Genius. And I loved the buffalo chickpeas, so yummy.

    • Tory says

      I’ve made this recipe multiple times this past year and it’s been delicious every time! I use a toasted sesame hummus in the sauce and have recently started subbing out the tortillas for collard greens which is, spoiler alert, amazing! Thanks for the great recipe!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoy it, Tory! Love the modifications! Thanks so much for the lovely review! xo

  5. Mamabear80sbaby says

    Seriously and easily the best buffalo chickpea wraps and that hummus dressing….i added cucumber to my wraps and even my kids were amazed at how good it was!! I ❤️ this recipe!! Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your kids enjoyed them! Thanks so much for the lovely review! xo

  6. Ericka says

    This looks AMAZING! I want to make this tomorrow, I was thinking about making the chickpeas and serving as a salad topper rather than a wrap filler just to make like a “buffalo chicken” inspired salad! I am so excited, thank you!!!!

  7. Elizabeth says

    This was so delicious! I was blown away by how much I enjoyed it and I appreciated how easy it was to throw together. During these times I have shifted more toward bean and chickpea dishes and I am impressed with the variety of recipes I have found through Minimalist Baker. Thanks so much!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Alex, We’re so glad you enjoy it! You could try omitting, but they might not crisp up as much. Let us know how it goes!

  8. Mary Howell says

    This has been one of my favorite go to recipes for years. I make the Chickpeas and store in a container and store the dressing in another container and will eat these for lunch for a few days. My co-workers always have to get some too!

  9. Shackelford Laura says

    I made this 2 years ago and it was awesome—so good, that I remembered to come back and make it again 2 years later!!

    • Pamela says

      Ah Mary! Your reply was the one I was searching for before asking a question! My husband wants to try this as a work lunch to take with him, but i hate waking up and cooking a bunch of things before I have to go to work. Now I know I can make ahead and he can just take it with him. Thank you.

  10. Kemoy says

    This was an awesome spicy ? dish. I used Caribbean hot sauce so the fire level was HIGH!!!! The hummus sauce was delicious and a great combo with the fire from those chickpeas. I added cilantro to the sauce. The meal was accompanied with ?, which was a yummy combination.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kemoy. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Brittany says

    I made the recipe exactly as suggested and it was INSANELY good. I am new to plant-based diets and was definitely wary about giving up my beloved buffalo chicken wraps. I am so happy to say these were BETTER than any buffalo chicken wrap I ever had. They are also uniquely sweet and spicy so they break up the mundanity of my typically bland lunch lineup. Thank you!!

  12. Christina says

    I found this recipe on buzzfeed maybe a year ago and it’s become a staple of mine. They are so amazing and the perfect salty/sweet combo. Easy to make, flavorful, healthy and nutritious… the perfect combo! Thanks for the idea!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Christina. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Ale says

    Coconut oil is on your “Avoid list” but it’s on this recipe. I am confused, as a plant based diet can we have coconut oil? Or not?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angelika, we haven’t seen pita bread with eggs in it, but check the ingredients on your product to be sure! Usually it is just flour, oil, yeast, and sugar.

  14. miss r Kiss says

    So sis made the wraps they were awesome. But my daughter came up with this sauce traderjoes garlic sauce and kens ceaser dressing mixed together. I totally thought I was eating buffalo chicken and not chic peas. I loved this dish it is a total hit will be making on my own soon!

  15. ashten says

    10/10 would recommend this recipe. I have been making this recipe weekly all summer and I cannot get enough. When I don’t have pita on hand I turn this recipe into a salad by adding some extra veggies. Dietitian approved!

  16. Sarah C. says

    I have to say, I was initially sceptical about four tablespoons of hot sauce, but decided to go along with the recipe exactly. I’m so glad I did! These were the most flavourful, fresh tasting food we’ve had in a while! Peeling the chickpeas was a bit labour intensive, but worth it so they could crisp up and taste a bit nicer. Hummus in the U.K. is quite a bit thinner than in America, so I didn’t need to add any water as it was already quite thin, but it still coated the lettuce perfectly. Thanks so much for sharing this recipe!

  17. Mechelle B. says

    Oh, wow!
    I just stumbled on your site and this recipe. Yum! Yum!
    Looking forward to making it again.

  18. Megan Brown says

    This was very good! I really like it, but I wasn’t really able to get my chickpeas “crisp” like it sort of looks in the pic. I would make again though. I used some leftover spicy chickpeas the next day over some tri color quinoa with guacamole. Yum! l love how versatile chickpeas are.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      If you take the outer skin of the chickpeas off, you will find that they will come out much more crispy! Hot tip for the future :D

  19. Ren says

    Made these for supper, super fast and easy. Subbed the romaine for coleslaw mix which gave them a great bite. These are going into the regular dinner rotation for sure!

  20. Ashley S. says

    OMG I just made these and they were f***ing delicious. I made a half serving so that I could make it again tomorrow for lunch and just eyeballed the dressing and it was so good. I even left one in the fridge and my very decidedly meat-loving stepdad absolutely loved it and didn’t add chicken (as he usually does).

    10/10 will make again (and again and again).

  21. Lindsey says

    Love every recipe I’ve ever made from your site. I’ve made this three times now and enjoyed it all times. But I do have to say this time with a few modifications I enjoyed it best! I do the chickpeas exactly as you say but for the sauce I do an “Greek yogurt based ranch” and then I added a cabbage slaw on top. It was bombbbbbbb!

  22. Madeline Miller says

    LOVE THIS! So perfect for prepped lunches.

    I made with a V+GF buffalo sauce from whole foods and used slaw instead of lettuce. So easy and delicious!

  23. Rachel Harvey says

    LOVE THIS RECIPE! I also love that you used Crystal Hot Sauce! I’m from south Louisiana and hot sauce doesn’t get more beautiful than that brand for me!! This recipe works well if you bake the chickpeas on a pan too, especially if you are used to getting chicken prepared extra crispy!

  24. Dom says

    This was surprisingly good. I had some extra time so I pickled the onions and added some feta cheese (bleu cheese would’ve been perfect but it gives me migraines)! Wrapped it in a whole what tortilla. Definitely going for more veggies next time too!

  25. Claudia says

    Delicious. I’ll admit the first time I made it, I didn’t think it was all that great, but when I had the leftovers two days later, just loved it. Craving more and planning on making again soon. Only thing I did differently was that I roasted the chickpeas in the oven instead.

  26. Ciera says

    I have had this recipe saved on my phone for over a year and keep meaning to make it. I finally did tonight and OMG it was amazing! I’m vegan and my boyfriend isn’t but we both really enjoyed this!

  27. Hailey says

    This is now a go-to for me. So glad I found it. It’s customizable; and I’m assuming fairly healthy besides the sodium. I make it once a week or more!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, that will work! Just soak them prior to use: Long soak and simmer: about 10 hours or quick soak them and simmer for about 3 hours, or in the Slow Cooker, 4 hours on high heat or 8 hours on low heat. Hope this helps!

  28. Jennifer says

    This is hands down AMAZING. So easy! We are making again this week. We just didn’t get enough the first time!

  29. Carolyn says

    Super yummy, made for lunch today. I used plain naan bread and cut the hot sauce in half, still building my tolerance for spice. Loved all the flavors together! Served 2, we each had one wrap and then ate the remaining chickpeas with the leftover bits (lettuce, onion etc.) Used half an avocado in each, just perfect!

  30. Natalie says

    I made this for dinner for four nights over the course of the past two weeks! We used the rest of the lettuce to make a salad and were both full afterwards. I used a hot sauce, I think Bella’s, from Whole Foods. I didn’t love the hot sauce but it was ok. I would recommend this recipe for students, after coming home from a long day at school I was able to whip this together in about 15 mins and had the rest of the night to relax. I prepared the dressing for the lettuce and saved the remainder for the next day. My husband really enjoys this recipe and it makes minimal clean up for him which he appreciates. If you don’t have time just skip the dressing for the lettuce and it will become easier for sure.

  31. Mandy Howell says

    These were super good and amazingly quick and easy. The dressing is the perfect balance to the spicy chickpeas. Super tasty, will definitely be making these again, thanks for the recipe.

  32. Shealee says

    I followed the hummus recipe as well as this recipe here. I’m not usually a fan of chickpeas, but the hot sauce paired with the salad dressing was so good. Definitely going to be saving this one to use again :)

  33. teresa says

    Made this last night and everyone loved it!!! I switch the dressing though to a homemade ranch cause buffalo and ranch are one of my favorite flavor combinations. It was soooo good I highly recommend this recipe.

  34. Meghan says

    I’ve made this twice now and it is SO bomb! The mix of the spicy chickpeas with the cool romaine is just perfect.

  35. Ashleigh says

    Making right now..want to make enough for left overs..will the romaine mixed with the dressing still be okay tomorrow? Won’t it get soggy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It will probably get soggy, so I would keep them separated and then combine tomorrow!

  36. Brittney Derrick says

    Finally made this and it was all I dreamed it would be! I prefer Frank’s Red Hot since that’s how my dad made wings so I also subbed Earth Balance butter for the oil since that’s the “original wing” recipe. They were divine! Buffalo is basically a food group for me so having options other than buffalo cauliflower makes me happy. The hummus dressing was also delicious!! Thanks for being awesome and sharing such yummy and healthy recipes!

  37. Emily says

    I love these simple but tasty buffalo chickpeas! I make them all the time and add them into all sorts of salads! Thank you for the recipe!

    I’m new to cast iron- so this could probably be said for most things- but the cast iron pan makes such a difference! Much crispier without burning.

  38. Barbara Lewis says

    I made this dish…Followed the Recipe to the letter. Turned out Delish!! My Husband who does not like Chickpeas thought it was AMAZING!! Instead of wrapping it in Peta Bread…I used Lettuce Leaves…One Word…DELISH! Thank you for Sharing :)

  39. Brandi says

    I made this for dinner this evening. I absolutely loved it! My mother (who typically snubs most vegetarian meals) was also impressed. Thanks for such a great recipe!

  40. Sarah says

    My boyfriend and I LOVE this recipe! We have made it numerous times because it is extremely easy to make, cheap, and is very tasty. Thanks for this recipe!

  41. Melanie says

    This is one of our very favorites. The dressing is fabulous and we like to eat it open on a whole wheat tortilla with chopped tomatoes, guacamole and onions. The crunch of romaine adds to the deliciousness!

  42. Michaela says

    Amazing! Had to try as soon as I saw it. Same as you, I was raised on spicy food and was very eager to try this out. I followed the recipe, but used sriracha sauce, and it turned out delicious. Definitely a keeper for me!

  43. Kyle says

    Wow, what a kick! Tasted just like a buffalo chicken wrap (except better thanks to the hummus dressing). Couldn’t get the sister and her fiancé to try it, though because, you know, chickpeas ? ?. I will definitely be revisiting this recipe!

  44. Sarah says

    Omg so good! My boyfriend took 2 bites and said “definitely make this again!” I want to eat through dressing on everything. We added cucumber & tomato & avocado.

  45. Anna says

    Love this!
    I also gave it ago using harrisa paste on the chickpeas then wrapped with mixed leaves, goats feta, avo, unsweetened yogurt and capsicum pesto.
    Chickpea wrap night is now a favourite among the sharehouse! So easy and great to mix around the add-ons. :)

  46. Maddy says

    I made this tonight for my boyfriend (hardcore meat lover) and he loved it! He was so surprised when I told him it was vegan — as if that’s a bad thing! Haha. He is definitely more open to “healthy food that actually tastes good” after this meal :) Thank you!

  47. Jess says

    These look wok good I cant wait to try them. I recently had seen PlantPure Nation and am jumping on the plant based lifestyle. I have struggled all my life with my weight bit was still deemed healthy. I am definitely going to try this with a vegan blue cheese sauce an aunt introduced me to to really trick me into not missing meat. Your recipes are awesome and I look forward to changing my families lifestyle for the better!

  48. Martha says

    So I’m just going to say it… I live in Texas and I eat a lot of meat and Blue Bell ice cream, and gag at the sight of kale and hummus. But I’ve been wanting to make better choices, so I’ve been following your blog and looking at your pictures for maybe 6 months now. This week, I finally had the courage to make two of your recipes. First I made the spicy red lentil pasta recipe and absolutely loved it. Today I made this chickpea wrap recipe and… I believe it has changed my life. I will be getting your cookbook this weekend and am looking forward to your delicious recipes! I’m no longer scared of meatless meals so, thank you! ;)

  49. Ashley says

    This is DELICIOUS! Loved every bite! My first vegan dish and this did not disappoint – thank you!

  50. Joel Percar says

    I love chickpeas and thank you for the recipe tip, I’ll still be doing this week for my family.

  51. Sarah says

    This is a great idea! My husband and I are trying to stay away from carbs as much as possible so I made this recipe into a salad. It is so tasty! I still need to try the hot sauce that you recommended, but am a little scared of the heat. Any other suggestions? I keep track of all the recipes that I make on my site.
    Thank you for this great recipe! My husband LOVES it.

  52. Samantha says

    I made these for my meat eating significant other and they were a HUGE hit- definitely adding these to the rotation!

  53. Ashley says

    This is delicious! I’m eating it right now. I used Cholula Original Hot Sauce because it is the mother of hot sauces. I also topped with a red onion/scallion/cilantro mix that I’ve prepped for quesidillas later in the week, and the cilantro adds an even greater coolness against the heat. I especially love the sweetness of the syrup in the recipe – surprisingly. I will make again – super fast, very easy, wonderful when on a tight budget. Thanks for sharing!

  54. Elisheva says

    Absolutely delicious, and so simple and easy to make! I love the dressing. My eat-everything twins gobbled up the chickpeas as well — I knew they would so I made a double recipe, and I can’t wait to eat the leftovers for lunch tomorrow. I’m also looking forward to the arrival of your cookbook tomorrow! This site is my first stop when I’m looking for a recipe, because I always know yours will be good. Thank you!

  55. Sarah says

    Made this for lunch today, and ohmygoodness it was amazing! Added a little too much water, but that’s my fault.

  56. Courtney says

    I mixed my ingredients for the dressing but haven’t added the water yet. My mixture is not thick and I’m wondering if I should just skip the water (or will the water thicken the mixture)?

    • Elisheva says

      Hummus can vary a lot in consistency, with homemade especially tending to be a bit thicker. I was using store-bought hummus and also did not need to add water.

  57. jacelyn says

    I came to this site on the recommendation of a friend and after the ease and success of this meal I know I will be back. I modified the recipe a bit to fit what I had on hand, just put a layer of hummus directly on the pita rather than make a dressing. I served it with coleslaw to cut the spice and my family really enjoyed it.

    I am using the left over chickpeas and veggies as a salad for lunch tomorrow.

    Thank you!

  58. Samantha says

    I couldn’t believe how easy and satisfying these were! I used lentils in place of chickpeas. This is gonna be in my weekly rotation now. Thanks, Dana!

  59. Kerry says

    Absolutely amazing! This is the 4th recipe of yours that I have tried and as far as I am concerned, you are the plant-based Julia Child. I’m an omnivore who has had trouble cooking for my vegan husband, and you and your recipes have probably effectively saved my marriage! Thank you! :D

  60. Kelsey says

    Dana, this dish is delicious! However in making this, my husband and I were coughing and wheezing because of the potency of the hot pepper sauce that used! I effectively “maced” our living space. I can’t believe this didn’t happen to anybody else… But then again I assume people don’t live in a tiny Portland apartment like I do, haha. No worries though, this recipe RULEZ.

  61. meg says

    My husband and I tried this last night (but used real blue cheese and our own buffalo sauce recipe) and LOVED it. We’re not vegan or vegetarian, but try to limit our meat intake and eat more plant-based foods. These definitely satisfied our buffalo chicken cravings, the chickpeas are SO filling, and the whole thing is really budget-friendly. We’ll absolutely be making these once a week…Great idea, Dana!

  62. Kim says

    This was amazing! I even went as far as to make my own pita bread to have with this – YUM! The slightly sweet dressing complimented the spicy buffalo chickpeas really well. Definitely will be made again.

  63. Morgan says

    I just made this for dinner, and it has instantly become one of my favorites. It was incredibly easy to make and beyond tasty. Thank you so much for this delicious recipe!

  64. Sarah says

    This totally satisfied my buffalo wing craving and left me feeling much better about myself! I particularly loved the chickpeas. These wraps will be my new go-to for quick, tasty, and spicy needs! Thank you!

  65. Jessy C. says

    Made this the other night and it was perfection! The dressing suprised me but it was delicious (why haven’t I thought of that??) Thanks for the recipe. I’m trying out the buddah bowl tonight!

  66. Lauren @ Ease and Carrots says

    These look WONDERFUL! I’m always looking for different lunch options so I cannot wait to try these!

  67. Beth says

    I tried this using pineapple-habanero hot sauce — it was fantastic! Savory, spicy and slightly sweet it was perfect for a hearty yet healthy lunch.

  68. Leah says

    This was fabulous! My husband even said that he didn’t miss any meat with the meal. Definitely will be part of our weekly rotation.

  69. Helen says

    These were worth every one of the five stars. An absolute winner with the whole family! We made your yummy garlic flatbreads too, and roasted an eggplant over the grill to make baba ganoush which complimented the wraps perfectly. Can’t wait to have these wraps again. What a fabulous idea to use chick peas. I’m in love with your website and amazing recipes. As we are transitioning over to plant based eating your blog has been a huge inspiration. Tonight we shall feast on the chick pea Buddha bowls. Keep up the good work and look forward to your cook book being available!
    Cheers,
    Helen

  70. Gemma says

    Looks great! Can’t wait to make this for lunches this week. Since I am not a vegan I am look forward to trying this with the classic Buffola sauce combo – Franks and Butter.

  71. Helen says

    Thank you for sharing this recipe with the www, it is delish!! It went down a treat with my boyfriend who doesn’t usually like chick peas, and so easy to make too, wooo!
    So glad I found your blog, adding to bookmarks :-)
    Big Love from London
    x

  72. Sofia says

    OMG! I’m just transitioning to a vegan-vegetarian and after many many failed recipes, frustation and stomach aches this recipe feels like it came from heaven!! I could eat this all day!! Thank you so much!!

  73. KJ | Omnomherbivore says

    These sound liker perfect mix of spicy and cool (from the hummus dressing). Then wrapped in a nice warm pita… oh man! :) Awesome pictures too!

  74. Adrianne says

    OMG, I love buffalo sauce, chick peas, and wraps but I never thought to put them together. They remind me of your Thanksgiving wraps from a couple months ago. I made chick peas yesterday so I’m thinking these will be perfect for dinner tonight. Good timing!

  75. Rebecca says

    I can’t wait to try this! What kind of wrap bread did you use for this? I am having a hard time finding wrap/tortilla that does not have all those chemicals. I will look at Whole Foods of course, but what did you use in the photos?

  76. Zarah says

    I have a humongous crush on your food. It is just perfect. Now I know why! Sounds like your dad’s pantry and MY dad’s pantry might be the same one, existing in some sort of time/space limbo…
    Being the girl who is raised in a family who emptied out the Sambal Oelek bowls of their table AND the tables around ours at the restaurant, I rarely find recipes I LOVE without having to change them much, or add a ton of spice. Until I found this place…
    So, in other words: I am definitely trying this, and when I do, I will be back here raving about it, I am sure!
    In the meantime, it goes straight to my Pinterest board and my computer folder named “food planning”. So I don’t get sidetracked, because this? *points to recipe* Sounds like a true winner! :D

  77. Lisa @ Chocolate Meets Strawberry says

    I’m not much into spicy food (although I do love spices!), but I love chickpeas so these are calling my name (with the spice toned down a bit)! Yum!!

  78. Karyn says

    I just had this for dinner and I loved it! I had some chipotle hummus and substituted a little honey for the maple syrup and it Worked out great :). I will definitely be using this recipe for quickie dinners!

  79. Catherine says

    Made this salad for dinner tonight. The peas were VERY good. We didnt make the dressing, though, but used bottled instead. Thank you for the great recipe. We will definitely make it again and maybe even give the dressing a go.

  80. AJ says

    I made these last night and they were amazing, even my highly carnivorous boyfriend approved! They will definitely be getting a regular spot on our weekday dinner roster :)

  81. Cassandra @ The Visiting Vegetable says

    My Dad was exactly the same when I was growing up! He used to order the Atomic wings from our local take away and I clearly remember him telling me to continue eating because my mouth would eventually go numb to the pain, despite my lips being on FIRE and me only being in single digit age territory! Fast forward 25 years and I LOVE spicy food. In fact my husband and I chose Thailand for our honeymoon for the spice factor alone. We had to order most food with “We do mean spicy. We want to eat it as spicy as you like it!” Needless to say, there were a few challenging meals ;-)

  82. li says

    Thank you for healthy and inspiring food ideas Dana!
    I would love to try out this recipe – wondering about ‘hot sauce’ –
    how would one substitute it – cayenne pepper or ‘tabasco sauce’ as we know it in Africa

    What do you recommend?

    Thank you – li

  83. Dawn says

    Just made this tonight. Love the fact that the lettuce has a bit of sweetness to balance the spicy. Thank you for your recipes, I really enjoy making them. Going to post pic on IG. It’s not as glam yours! Lol!

  84. Hannah Elizabeth says

    This looks so yummy!! I love all things wraps/sandwich! ? Where do you get your wraps (and would it be a problem if you passed on the brand?)?? I drool over them every time you post one of those pictures with the soft, pillow-y wraps that remind me of naan, and I can’t seem to find anything that looks as luscious.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I actually do enjoy naan sometimes (though it isn’t vegan friendly). But I love Trader Joe’s pita and flatbread!

  85. Cocktail Saturdays says

    Love this, I really like chickpeas but have never really know what to have them with until now. Thanks for sharing!

  86. Amanda | The Cinnamon Scrolls says

    Wow, these look amazing!! I wish my family were more open to eating vegetarian, because I think they would LOVE these. Unfortunately, there’s no chicken or beef “only chickpeas,” so I’m pretty sure it wouldn’t fly. Lol. Next time I’m on my own, I’m totally making these for myself and gobbling them all down! Love spicy food! :)

  87. Lucia @ The Foodwright says

    Ahhh Dana these look AMAZING! I’m slowly trying to get myself used to hot & spicy foods because I’m such a wimp. Can’t wait to make these!!!

  88. Suzy says

    I need to be un-confused (I’m still new at this vegan thing) ;) — it says “tahini” dressing, but then the recipe calls for hummus. I LOVE tahini anything – but I don’t see it in the recipe. I see hummus, of which I’m not a great fan. (I know, I know…). So do I make the dressing with tahini? Also, what are those papery looking things you have wrapped around them – very nice presentation!!! I can’t wait to try these! Thank you!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good question Suzy! I actually just mis-stated. It’s a hummus-maple dressing! Sorry to confuse! It’s been fixed. And the paper is just brown parchment paper! xoxo

      • Suzy says

        Oops! I came back to leave a review now that I’ve actually made it! With tahini! It was very good!! Because of personal preference, I didn’t use “hot” sauce, but a sweeter bbq sauce and added a some Sriracha for a little heat. Our wraps were the smaller size, so I had a lot of leftover lettuce. Next time I will do the following: (1) use only 1/2 head of romaine lettuce, and (2) reduce the dressing by half and thin it even a bit more. I could see making this as a large salad with everything cut fairly small and then scoop up with some vegan tortilla chips.

  89. Nicole @ Young, Broke and Hungry says

    I have been trying to get more on the spice train, and tolerate higher levels of heat. I think this recipe will be my forte into that realm.

  90. Emilie @ Emilie Eats says

    You’ve answered all of my prayers with this recipe. Here in Louisiana we LOVE our spice. And I love my chickpeas. This is perfect <3

  91. Celeste @The Whole Serving says

    This is pretty food and I’m sure pretty good to eat. These would be great to make for game day gathering, wrapped the way you have them it’s the perfect self-serve. I also like spice, I have to have cracked black pepper on just about everything I eat.
    Thanks

  92. Louise says

    Another beauty, Dana! Can’t wait to try this recipe. The photo looks good enough to eat! Thanks for sharing another great vegan recipe :)

  93. Jennifer says

    I don’t totally understand the dressing. Is this supposed to be the bleu cheese substitute? Could I use any dressing? My kiddos love ranch which I make dairy-free. Would this work, too? Also, I have some cilantro hummus which I made yesterday. Wondering if that would be good, too. Thoughts?

  94. Erin@WellPlated says

    I love your dad’s flavor priorities! Buffalo ANYTHING is a slam dunk around here, so these look perfect!

  95. Tom ~ Raise Your Garden says

    Being from Buffalo ~ Loving the name of this blog post. But I gotta tell ya, I think I’m going with the Frank’s Red Hot sauce instead because it’s produced locally! The idea of subbing out chicken and subbing in chickpeas actually is a really good idea. My dr. said my cholesterol is too high and things like chickpeas are what I’m supposed to be eating. These look so good. Wish I could pop over and sample to give you some feedback! You know, to help out. The Maple Syrup surprised me the most here though! Okay, time to take my kid to the YMCA to swim. catcha later.