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Two halves of a burrito stacked on top of eachother on a white plate with a bowl of vegan ranch dip in the background.

Buffalo Chickpea Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 wraps 1x
  • Category: Lunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These buffalo chickpea wraps are loaded with seasoned oven baked cauliflower and chickpeas then tossed in a sweet and spicy buffalo sauce. A satisfying meal you can make ahead for lunches during the week.


  • 1, 15 oz can chickpeas, drained and rinsed
  • 2 cups of cauliflower florets (about 1 small head of cauliflower), cut into 1 inch pieces
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp dry thyme
  • 1 1/2 tsp garlic powder
  • 2 tbsp avocado oil
  • Salt to taste

Sweet and Spicy Buffalo Sauce

  • 3 tbsp buffalo sauce
  • 2 tbsp tahini
  • 2 tbsp plain unsweetened dairy-free yogurt
  • Juice of half a lemon
  • 2 tsp maple syrup


  • 3 Burrito Sized Tortillas
  • Spinach
  • Shredded Carrots
  • Optional dipping sauce


  1. Preheat the oven to 425F. Place your chickpeas on a clean kitchen towel and pat dry to remove excess moisture. Place the chickpeas and cauliflower on a large baking tray and in a small bowl whisk together the spice blend.
  2. Sprinkle the spice blend, oil and a generous pinch of salt evenly over the chickpeas and cauliflower, then toss everything together until well coated. For even roasting, make sure to place the cauliflower florets cut side down on the baking tray and spread everything out evenly into a single layer.
  3. Place the baking tray on the middle rack of the oven and roast for 30 minutes, flipping the chickpeas and cauliflower half way through.
  4. Meanwhile, prepare your sauce. Combine the buffalo sauce, yogurt, tahini, lemon and maple syrup together in a small bowl and whisk until smooth.
  5. Place the roasted chickpeas and cauliflower in a mixing bowl then pour the buffalo sauce overtop and mix to coat.
  6. Now assemble your wrap. Warm up your tortilla to make it pliable, then lay it on a flat surface. Top with greens and carrots then spoon on the cauliflower and chickpea mixture. Tuck and roll the burrito tight and place in a pan over medium low heat seam side down for 2-3 minutes, flip and cook another 2-3 minutes until both sides are golden then serve.


Cut your cauliflower into even 1 inch pieces. Having more uniform pieces of cauliflower will help the cauliflower roast more evenly and cook all the way through.

Place your cauliflower florets cut side down on the baking tray. This may take an extra minute, but it leads to the best even sear for your cauliflower.

Avoid overcrowding your pan. Make sure there is enough room on the pan to spread everything out into a single layer with some space between, so nothing is overlapping. If everything doesn’t fit in one pan, just use a second sheet pan.

Warm your tortilla wraps before using. Add your wraps to a preheated griddle or pan and warm them for 30 seconds on both sides before stuffing and rolling. This will help make them more pliable and less likely to break.

Make it gluten-free. Swap the flour tortilla wrap for a gluten-free variety. Or serve the filling over quinoa or lettuce wraps.

Adjust the spice level. Use less or more buffalo sauce based on your heat tolerance. Always start with less as it’s easier to adjust to your liking versus adding a lot in the beginning.

For the optional ranch dipping sauce combine 2 tbsp tahini, 2 tbsp plain unsweetened dairy-free yogurt, 1 tbsp nutritional yeast, Juice of half a lemon, generous pinch of salt (I used a heaping 1/4 tsp), 1/2 tsp garlic powder, 1 tsp onion powder, a tbsp fresh dill (or about 1/2 tsp dry) and 2-3 tbsp water. Whisk to combine and adjust seasonings to taste.