Save One Tuesday afternoon, I was standing in my kitchen staring at a can of chickpeas, wondering why I kept buying them when I barely knew what to do with them. My friend texted asking if I wanted to grab lunch, but something about the way the sun was hitting my cutting board made me want to stay put and figure it out myself. That's when I remembered buffalo chicken salad—that tangy, spicy thing everyone loves—and thought: what if I just... did that, but vegan? Twenty minutes later, I was wrapping up something so ridiculously good that I made four at once and ate them all within the hour.
I brought these to a potluck last summer where everyone was skeptical about the vegan thing, and there's this particular memory of my uncle going silent after his first bite—just quietly nodding, reaching for a second one. By the end of the afternoon, I was fielding questions about whether the recipe was complicated, and I got to say no, it absolutely isn't, which felt like its own small victory.
Ingredients
- Cooked chickpeas (2 cups): This is your protein base, and mashing them by hand gives you that chunky texture that makes the wrap feel substantial rather than mushy, which is the whole point.
- Vegan mayonnaise (1/4 cup): The creamy anchor that brings everything together—use the kind you actually like because it's doing serious work here.
- Buffalo hot sauce (2 tablespoons): The star that makes people ask what that incredible flavor is, so grab a vegan brand you genuinely enjoy since it's tasting the dish directly.
- Lemon juice (1 tablespoon): This cuts through the richness and wakes up every single flavor you've added, making the whole thing feel brighter.
- Celery stalk (1, finely chopped): Adds a clean crunch that anchors the spice, and honestly, it's what makes this feel like actual buffalo chicken salad and not just hot mashed beans.
- Carrot (1 small, grated): A touch of natural sweetness that plays beautifully against the heat, plus it keeps things colorful.
- Red onion (2 tablespoons, finely chopped): The sharp note that keeps everything from tasting flat, so don't skip it even if raw onion isn't usually your thing.
- Salt and black pepper: Season it like you mean it—this mixture can take more seasoning than you'd think.
- Large flour tortillas (4): Use ones that are pliable and sturdy enough not to rip when you roll, because a tortilla failure is genuinely heartbreaking.
- Romaine lettuce (1 cup, shredded): The green that keeps things fresh and gives you something crisp to bite into between the creamy chickpea mixture.
- Cucumber (1/2 cup, thinly sliced): Cool, light, and necessary for balance—don't slice it too early or it'll weep into everything.
- Avocado (1/2, sliced, optional): If you're using it, slice it right before assembly because nobody wants brown avocado, and it makes the wrap feel luxurious without being annoying about it.
Instructions
- Mash the chickpeas until chunky:
- Drain your chickpeas and get them into a bowl, then use a fork or potato masher to break them down until they're mostly mashed but still have some texture. You want bits and pieces, not baby food—this is the thing that separates a satisfying wrap from a disappointing one.
- Build your buffalo mixture:
- Pour in the mayo, buffalo sauce, and lemon juice, then fold in the chopped vegetables and seasonings until everything is holding together. Taste it here and adjust—if it needs more buffalo heat or a squeeze more lemon, now's the time.
- Prep your tortillas:
- Lay them out on a clean surface and divide your lettuce, cucumber, and avocado evenly among them, making a little bed for the main event.
- Fill and roll with confidence:
- Put a generous scoop of chickpea mixture in the center of each tortilla, then fold the sides in first before rolling it up tight like you're protecting something precious. The tightness matters because a loose wrap is just sadness waiting to unfold.
- Slice and serve:
- Cut each wrap in half diagonally—it makes it look intentional and keeps everything from falling apart as dramatically when you bite in. Eat immediately while everything still has that textural contrast, or wrap in parchment if you're taking these somewhere.
Save There's something quietly wonderful about making something people expect to be complicated and having it be genuinely easy. My neighbor came over as I was assembling these, sat down uninvited like neighbors do, and after eating one said, 'I didn't know you could just make food taste like this,' which I'm pretty sure was the highest compliment I've ever received in my kitchen.
Why This Works Without Any Heaviness
Chickpeas have this neutral, slightly earthy thing going on that becomes a perfect canvas for bold flavors like buffalo sauce—they're not competing, they're collaborating. The mashing technique matters because it creates little pockets that hold onto the sauce and mayo rather than everything sliding around like it doesn't want to be there. When you add the fresh vegetables, you get layers of flavor and texture that feel sophisticated enough to bring to a lunch meeting but casual enough to eat at your desk while answering emails.
The Buffalo Sauce Situation
Buffalo sauce is traditionally tangy and spicy with a buttery undertone, which sounds impossible to replicate without butter, but vegan mayo actually mimics that richness in a way that works. The key is finding a buffalo sauce you actually like drinking straight from the bottle, because that's what you're essentially doing here—making it the dominant flavor. If you can't find a good vegan buffalo sauce, you can absolutely mix hot sauce with mayo and lemon juice and create your own, which is something I've done when I was being stubborn about finding the perfect brand.
Making It Your Own
This is genuinely one of those recipes that wants you to customize it because the base is solid enough to handle whatever you add. I've made versions with shredded cabbage for extra crunch, with jalapeños because my mood required heat, and once with diced mango because I found one that was perfect and it shouldn't go to waste. The wrap itself is forgiving and flexible—use whatever tortillas you have, swap vegetables based on what's in your crisper drawer, and adjust the heat level until it matches what your particular mouth wants.
- Add diced bell peppers or thinly shredded cabbage if you want extra textural contrast and a vehicle for more flavor.
- Try swapping the buffalo sauce for sriracha mayo or curry mayo if you're feeling adventurous and want completely different vibes.
- Serve alongside a vegan ranch or spicy mayo dip because you're worth the extra step, and it makes the eating experience feel intentional.
Save This wrap has become my go-to proof that vegan food doesn't require gymnastics or apologies—it just requires paying attention to flavor and texture. Make these when you want something that feels special without the special effort.
Recipe Questions
- → Can I make these buffalo chickpea wraps ahead of time?
Yes, the chickpea salad mixture stays fresh in the refrigerator for 3-4 days. Store it separately from the tortillas and vegetables. Assemble the wraps just before serving to prevent them from becoming soggy.
- → What can I use instead of buffalo sauce?
You can substitute with any hot sauce variety for different heat levels. Sriracha works well for a garlicky kick, or try a milder hot sauce like taco sauce. Adjust the amount based on your spice preference.
- → How can I add more protein to these wraps?
Mix in chopped vegan cheese, add hemp hearts or sunflower seeds to the chickpea salad, or serve with a side of quinoa. You can also layer in sliced tofu or tempeh bacon for extra protein.
- → Are these wraps freezer-friendly?
It's best to freeze just the chickpea salad filling for up to 2 months. Thaw overnight in the refrigerator before assembling with fresh tortillas and vegetables. Freezing fully assembled wraps may make them soggy.
- → What vegetables work best in these wraps?
Crisp vegetables like shredded cabbage, bell peppers, jicama, or radishes add great crunch. You can also include spinach, arugula, or fresh herbs like cilantro and parsley for additional flavor.
- → Can I make these wraps gluten-free?
Simply use gluten-free tortillas or large lettuce leaves as wraps. Ensure your buffalo sauce and vegan mayonnaise are certified gluten-free, as some brands contain hidden gluten in their ingredients.