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.


  • 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


  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.