This vegetarian riff on a Buffalo chicken wrap adds the spicy Buffalo tang you love to crunchy roasted chickpeas all tucked into an easy-to-make wrap with carrot, celery and blue cheese. Make and take a wrap for a healthy packable lunch or serve them up on game day for a protein-packed snack everyone will devour.

Hilary Meyer
Source:, November 2017


Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 400 degrees F.

  • Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes.

  • Meanwhile, combine yogurt and hot sauce in a small bowl. Stir in blue cheese.

  • Divide lettuce, carrot and celery among wraps. Top each with 1/4 cup of the chickpeas and 2 tablespoons sauce. Roll up. Cut in half to serve, if desired.


To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400 degrees F for 5 to 10 minutes.

Nutrition Facts

346 calories; protein 15.6g 31% DV; carbohydrates 54.9g 18% DV; exchange other carbs 3.5; dietary fiber 8.3g 33% DV; sugars 2.8g; fat 7.2g 11% DV; saturated fat 3g 15% DV; cholesterol 8.4mg 3% DV; vitamin a iu 4630.5IU 93% DV; vitamin c 2.4mg 4% DV; folate 42.5mcg 11% DV; calcium 127.7mg 13% DV; iron 1.5mg 9% DV; magnesium 43.3mg 16% DV; potassium 367.5mg 10% DV; sodium 789.7mg 32% DV; thiamin 0.1mg 8% DV.

Reviews (1)

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Rating: 4 stars
Really yummy! I did add shredded Monterey Jack for a little more bulk (and I love cheese:) Read More