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Avocado Buffalo Chickpea Salad Wraps

Wraps of flavorful buffalo chickpea salad loaded with fresh spinach, avocado, and crunchy vegetables. With a full can of chickpeas and a serving of yogurt, these simple buffalo chickpea wraps are loaded with protein and make the ideal lunch for the office.


For the salad:

1 (15 ounce) can chickpeas, rinsed and drained

1 stalk celery, diced

1/2 cup shredded carrot (from 1 medium carrot)

1/4 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


  • 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.


Servings: 3 servings

Serving size: 1 wrap (on an 8-inch tortilla)

Calories: 375kcal

Fat: 12.8g

Saturated fat: 2.1g

Carbohydrates: 56.1g

Fiber: 14g

Sugar: 3.1g

Protein: 13g

Category Health, Lifestyle, Nutrition, PHN News
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