Vegan Buffalo Chickpea Wrap Two Ways

by Kaitlynn Fenley

Serve this creamy, spicy, flavorful vegan buffalo chickpea wrap in two ways. Try it as a low-carb buffalo chickpea lettuce wrap or a traditional wrap in a tortilla. This recipe comes together in less than 30 minutes and is perfect for a healthy vegan lunch.

Vegan Buffalo Chickpea Wrap

Spicy, creamy, buttery buffalo sauce is by far the best sauce. I’m not a vegan, so I do enjoy a traditional buffalo sauce made with real butter. I wanted to make this recipe vegan, though, so I went on a hunt for the best vegan buffalo sauce.

It’s hard to find a vegan buffalo sauce that is also buttery and delicious, but they are out there. Click here for my favorite vegan buffalo sauce.

The other main ingredient that brings flavor to this recipe is the fermented pickles and the fermented pickle brine that goes in the yogurt sauce.

You can use shelf-stable pickled cucumber pickles, but if you want the best flavor, use fermented pickles.

a buffalo chickpea wrap filled with chickpeas, lettuce, tomatoes, pickles and yogurt sauce sitting on a bamboo cutting board.

Buffalo Chickpea Wrap Two Ways

You can make vegan buffalo chickpea wraps two different ways. First, you can use a tortilla, pita, or naan to make a wrap. In these pictures, I used garlic naan. Large burrito tortillas work best, though.

The other option is low-carb and lighter; you can make buffalo chickpea lettuce wraps.

a buffalo chickpea lettuce wrap made with a large collard leaf instead of lettuce. It's filled with buffalo chickpeas, tomatoes, lettuce and pickles.

Buffalo Chickpea Lettuce Wrap

Now, to make these buffalo chickpea wraps as lettuce wraps, you need a big piece of lettuce. It’s often hard to get a big enough piece of lettuce from a head without ripping it.

That’s why I prefer to use collard green leaves. So technically, it’s a collard wrap. Collard green leaves are sturdier and hold up better to folding and wrapping.

To use collard green leaves as a “lettuce wrap” you need to blanch them first to make them more malleable.

vegan buffalo chickpea wrap on a cutting board made two ways, with naan as the wrap and with collard leaves as the wrap.

Buffalo Chickpea Wrap Ingredients

  • 2 large collard green leaves
  • 2 tortillas
  • olive oil
  • 2 16-ounce cans of chickpeas
  • buffalo sauce, vegan
  • sea salt
  • plain vegan yogurt
  • garlic powder
  • fermented pickles
  • roma tomato (or cherry tomatoes)
  • fermented pickle brine

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Vegan Buffalo Chickpea Wrap (two ways)

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Serve this creamy, spicy, flavorful vegan buffalo chickpea wrap in two ways. Try it as a low-carb buffalo chickpea lettuce wrap or a traditional wrap in a tortilla. This recipe comes together in less than 30 minutes and is perfect for a healthy vegan lunch.

  • Author: Kaitlynn Fenley
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 wraps
  • Category: Entrée
  • Method: Wrap
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 2 large collard green leaves
  • 2 tortillas
  • 1 Tablespoon olive oil
  • 2 16-ounce cans chickpeas
  • 1/4 cup buffalo sauce, vegan
  • 1 teaspoon sea salt
  • 1/4 cup plain vegan yogurt
  • 1 teaspoon garlic powder
  • fermented pickles
  • 1 roma tomato, sliced
  • 1 teaspoon fermented pickle brine

Instructions

  1. If using collard greens for a wrap, blanch the leaves in hot water for about 2 minutes, remove, rinse with cool water and put aside.
  2. Drain the two cans of chickpeas and rinse. Toss the chickpeas in 1 tablespoon of olive oil.
  3. Preheat a skillet on medium heat and add the chickpeas. Cook until slightly browned.
  4. Adjust heat to low. Add vegan buffalo sauce.
  5. Mix and cook until all the chickpeas are evenly coated in the sauce.
  6. To make the yogurt sauce: combine the plain vegan yogurt, garlic powder, and pickle brine in a small bowl.
  7. Fill the wraps with the chickpeas, a bit of yogurt sauce, tomatoes and fermented pickles
  8. You can close the wraps like a burrito, or hold them closed using a sandwich pick.

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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