Buffalo Chickpea Lettuce Wraps (Printable Version)
Spicy Buffalo-seasoned chickpeas tucked into crisp lettuce with carrots, celery and creamy vegan ranch for a vibrant meal.
# What You Need:
→ Chickpea Filling
01 - 2 cups canned chickpeas, drained and rinsed (1 can)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Buffalo Sauce
08 - 1/4 cup hot sauce (Frank's RedHot or similar)
09 - 2 tablespoons vegan butter
10 - 1 teaspoon maple syrup
→ Wraps and Toppings
11 - 1 large head butter lettuce or romaine, separated into leaves, washed and dried
12 - 1 cup shredded carrots
13 - 1/2 cup thinly sliced celery
14 - 1/4 cup chopped green onions
15 - 1/4 cup vegan ranch or blue cheese dressing (optional)
# How To Make It:
01 - Heat olive oil in a skillet over medium heat. Add the drained chickpeas and sauté for 5 minutes, stirring frequently, until lightly golden and slightly crisped on the edges.
02 - Sprinkle smoked paprika, garlic powder, onion powder, salt, and black pepper over the chickpeas. Stir continuously for 2 minutes to evenly coat and bloom the spices.
03 - In a small saucepan, melt the vegan butter over low heat. Stir in the hot sauce and maple syrup until well blended and warmed through.
04 - Pour the prepared Buffalo sauce over the seasoned chickpeas in the skillet. Stir thoroughly and cook for an additional 2 to 3 minutes until everything is heated through and well glazed.
05 - Arrange the lettuce leaves on a serving platter. Spoon the Buffalo chickpeas generously into each leaf, dividing the mixture evenly.
06 - Top each wrap with shredded carrots, celery slices, and chopped green onions. Drizzle with vegan ranch or blue cheese dressing if desired. Serve immediately while the chickpeas are still warm.
# Helpful Hints:
01 -
- The chickpeas get crisped and coated in spicy, buttery sauce so quickly you will wonder why you ever bothered with wings.
- Everything comes together in one skillet and one small pan, which means cleanup is almost nonexistent.
- These wraps are vegan and gluten free without tasting like they are trying to be anything other than delicious.
02 -
- Dry the chickpeas thoroughly after rinsing them because any leftover moisture will cause the oil to splatter and prevent crisping.
- Add the buffalo sauce off heat or over low heat because high heat can cause the butter to separate and turn greasy.
03 -
- Lightly smash some of the chickpeas with the back of your spoon while cooking to create a mix of textures, some creamy and some crunchy.
- Warm the hot sauce mixture just until the butter melts because overheating kills the tangy vinegar bite that makes buffalo sauce addictive.