No-Bake Buffalo Chickpea Lettuce Wraps

These no-bake buffalo chickpea lettuce wraps are a game-changer for your meal rotation. Perfect for a quick and easy lunch or dinner, these wraps are packed with flavorful chickpeas and crunchy veggies. They’re healthy, satisfying, and super simple to make. Enjoy a fresh and delicious meal without turning on the oven!

No-Bake Buffalo Chickpea Lettuce Wraps Ingredient Notes

Chickpeas: Chickpeas are a plant-based protein staple that create the hearty, satisfying base of these wraps. They have a creamy texture when mixed but still hold their shape well. Rinsing and draining canned chickpeas helps reduce sodium and improves flavor.

Tahini: Tahini is a ground sesame seed paste that adds a nutty depth and creamy consistency to the sauce. It’s commonly used in Mediterranean and Middle Eastern dishes and pairs especially well with lemon and garlic. If you’re out, you can sub with almond butter for a similar texture.

Buffalo Sauce: Buffalo sauce brings the signature heat and tang to this recipe. It’s typically made from hot sauce and butter or oil, though vegan versions are widely available. The amount can be adjusted to control spice level without changing the texture of the dish.

Celery: Celery adds a crisp, refreshing crunch that contrasts with the creamy chickpea mixture. It also brings a subtle bitterness and lightness that balances the bold flavors. Chopping it very finely ensures even texture in each bite.

No-Bake Buffalo Chickpea Lettuce Wraps

Recipe by Jenn Lueke

4.2 from 69 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

0

minutes

These no-bake buffalo chickpea lettuce wraps are a game-changer for your meal rotation. Perfect for a quick and easy lunch or dinner, these wraps are packed with flavorful chickpeas and crunchy veggies. They’re healthy, satisfying, and super simple to make. Enjoy a fresh and delicious meal without turning on the oven!

Cook Mode

Keep the screen of your device on

Ingredients

• 215 -ounce cans chickpeas, drained and rinsed

• 1 tablespoon tahini

• 2 tablespoons Greek yogurt

• 1/4 cup buffalo sauce

• Juice of 1/2 lemon (about 1 1/2 tablespoons)

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 3 celery ribs, very finely chopped

• 2 green onions, chopped for garnish

• 8 romaine or butter lettuce leaves for pairing

Directions

• In a large bowl whisk the tahini, Greek yogurt, buffalo sauce, lemon juice, salt, ground black pepper, garlic powder, and paprika until smooth.
• Add the chickpeas and celery and mix until fully coated.
• Add a generous scoop of the chickpea mixture to the center of each lettuce leaf. Double up the lettuce leaves if breakage occurs.

Notes

• Storage: Refrigerate in airtight containers in the fridge for up to four days.
• Chickpeas: Not a fan of chickpeas? No problem. Swap them out for cannellini beans for a similar taste and texture. Or swap for shredded chicken tossed in the same seasonings and sauce.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.