Avocado Buffalo Chickpea Salad Wraps
Flavorful buffalo chickpea salad wraps packed with crunchy veggies, creamy avocado, and fresh spinach. These easy buffalo chickpea wraps are packed with protein thanks to yogurt and a full can of chickpeas for the perfect packable weekday lunch!
Servings 3 servings
Calories 375cal
Ingredients
- For the salad:
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 stalk celery, diced
- ½ cup shredded carrot (from 1 medium carrot)
- ¼ cup diced cilantro
- 2 tablespoons finely diced red onion
- For the dressing:
- ¼ cup plain yogurt
- 3-4 tablespoons buffalo sauce, depending on your spice level
- For the wraps:
- 3 (8-inch) tortillas of choice (a standard easy to wrap tortilla is fine)
- 1 avocado, sliced
- 2-3 cups fresh spinach
- Sliced red onion
Instructions
- Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, cilantro and red onion.
- Next add in the yogurt and buffalo sauce and stir to combine and coat all the ingredients.Taste and adjust as necessary. You may want to add salt and/or pepper.
- To make the wraps: add a tortilla to a plate and top with 1/3rd of the chickpea salad. Top each with spinach, a few avocado slices and a few red onion slices. Wrap up like a burrito, folding ends in as you go, then cut the wrap in half if desired and enjoy! Salad will stay fresh for 5-7 days in the fridge.
Notes
To make it less spicy, use a mild buffalo sauce. For more spice, use a spicy/hot buffalo sauce!
To make gluten free: use a gluten free or grain free tortilla of choice.
See the full post for even more ways to customize this recipe!
Nutrition
Serving: 1wrap (on an 8-inch tortilla) | Calories: 375cal | Carbohydrates: 56.1g | Protein: 13g | Fat: 12.8g | Saturated Fat: 2.1g | Fiber: 14g | Sugar: 3.1g