Buffalo Ranch Chickpea Wraps
Creamy smashed chickpea wraps with Buffalo heat, ranchy herbs, and crunchy celery, a fast lunch-for-dinner that never feels sad.
Prep: 12 · Cook: · Total: 12 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (132 reviews)
INSPIRED BY
Buffalo chicken wraps
This is inspired by Buffalo chicken wrap flavors, reimagined as a pantry-friendly chickpea smash you can make without turning on the stove.
Story
Some nights you just need a plan that does not involve a burner, a timer, or another pan to wash. I keep chickpeas in the pantry for exactly that kind of night. Smash them up, hit them with Buffalo sauce and herby ranch vibes, and suddenly dinner feels fun again. Roll it up, take a bite, and you are back in business.
By Casey
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 3 tbsp Buffalo-style hot sauce
- 1 tsp dried dill (or 1 tbsp chopped fresh dill)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 celery ribs, finely chopped
- 2 scallions, sliced
- Salt and black pepper
- 4 large flour tortillas or wraps
- 2 cups shredded lettuce
- 1/2 cup shredded carrots (optional)
Instructions
- In a bowl, mash chickpeas with a fork until mostly smashed with some texture left.
- Stir in mayonnaise, yogurt, hot sauce, dill, garlic powder, and onion powder until creamy.
- Fold in celery and scallions. Taste and season with salt and pepper.
- Warm tortillas briefly so they are flexible. Lay down lettuce and any carrots.
- Spoon the chickpea filling down the center, then roll up tightly like a burrito.
- Slice in half and serve right away, or wrap in parchment for an easy grab-and-go meal.
Chef Tips
- Start with less hot sauce, you can always add more.
- For extra crunch, add diced cucumber or extra celery.
- Use lettuce cups instead of tortillas for a lower-carb option.
- Leftover filling keeps 3 days in the fridge and makes a great sandwich.
Cook's Notes
- **Texture:** Mash as much or as little as you like, chunkier feels more like a salad.
- **Heat level:** Different hot sauces vary, taste as you go.
- **Serving ideas:** Stuff into pita, pile onto crackers, or scoop with celery sticks.