Buffalo chickpea wrap w/ yogurt tahini sauce
There’s something magical about a meal that’s both bold and comforting, and this Buffalo chickpea wrap with yogurt tahini sauce checks all the boxes. You’ve got the spicy kick from the Buffalo sauce, the creamy tang from the yogurt tahini, and all the fresh crunch wrapped up in one handheld bundle. It’s the kind of lunch that makes you feel like you put in way more effort than you actually did—which is my favorite kind of recipe. Whether you’re packing it for work, whipping it up between errands, or just need something that feels special on a regular Tuesday, this wrap is here for you.
3/8 cups unsweetened vegan yogurt
1/8 cup tahini sauce
1 clove of garlic or 1/2 tsp garlic powder
1/8- 1/4 teaspoon salt, more to taste
1/8 teaspoon pepper, more to taste
1 teaspoon lemon juice
For the Buffalo Chickpea Salad:
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup hot sauce
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
Salt to taste
For the Wrap:
Sprouted wheat tortillas
Optional toppings
Cucumbers
shredded lettuce
diced celery
diced red onion
shredded carrots
In a large bowl, mash the chickpeas with a fork or potato masher until slightly chunky.
2. Add hot sauce, olive oil, garlic powder, onion powder, and salt to the mashed chickpeas. Mix well until combined.
3. Heat a skillet over medium heat and add the chickpea mixture. Cook for 3-4 minutes, stirring occasionally, until heated through.
4. In a small bowl, grab all the yogurt tahini sauce ingredients, and wisk them until smooth.
5. Lay out the tortillas and spread a layer of ranch dressing on each.
6. Divide the Buffalo chickpea mixture evenly among the tortillas, placing it in the center.
7. Top with the toppings of your choice.
8. Fold the sides of the tortillas inward, then roll tightly to form a wrap.
9. Cut in half and serve immediately.
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