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Hands holding a halved avocado buffalo chickpea salad wrap

Avocado Buffalo Chickpea Salad Wraps

Mashed chickpeas and ripe avocado tossed with buffalo sauce, Greek yogurt, celery and red onion, rolled in tortillas with crisp lettuce and carrots. A 15 minute high fiber vegetarian lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Buffalo Chickpea Salad
  • 1 can (15 oz) chickpeas drained, rinsed and dried
  • 1 large ripe avocado
  • 1/4 cup plain Greek yogurt or vegan mayo
  • 3 tbsp buffalo hot sauce plus more to taste
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 rib celery finely diced
  • 2 tbsp red onion finely minced
  • 1 tbsp fresh chives chopped
Wraps
  • 4 large flour or whole wheat tortillas 10 to 12 inch
  • 2 cups romaine or butter lettuce chopped
  • 1/2 cup shredded carrots
  • 2 tbsp ranch or blue cheese dressing optional

Method
 

  1. Drain, rinse and pat the chickpeas dry.
  2. Mash the avocado and chickpeas together in a large bowl, leaving some chickpeas partly whole.
  3. Stir in the yogurt, buffalo sauce, lemon juice, garlic powder, salt and pepper. Fold in the celery, red onion and chives.
  4. Warm the tortillas briefly in a dry skillet.
  5. Top each tortilla with lettuce, carrots and a quarter of the buffalo chickpea salad. Drizzle with dressing if using.
  6. Fold in the sides, roll tightly and slice in half to serve.

Notes

Store the filling in the fridge for up to 3 days with plastic wrap pressed onto the surface. Assemble wraps the day you eat them. For vegan wraps, use vegan mayo or dairy free yogurt.