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Buffalo Chickpea Wrap with Smoky Sauce


Buffalo Chickpea Wrap with Smoky Sauce

This easy recipe was created when we had leftover Buffalo Chickpeas from dinner the night before. Usually, I make a sauce from vegan mayo to serve with the chickpeas, but this time I wanted something lighter and lower in fat, so I used silken tofu. Once I discoverd the joy that is silken tofu, my whole vegan world changed. Silken tofu makes the best, most creamy sauces and desserts. You can use it to make anything from ranch dressing to chocolate pie!

Serves: 2

Buffalo Chickpea Wrap with Smoky Sauce

Prep time:

Cook time:

  • 1 can of chickpeas drained
  • 2 Tbsp vegan butter (I use Organic Earth Balance)
  • 1/4 cup Frank's Red Hot Sauce Original
  • 1 Tbsp water (to thin it out a bit)
  • 6 ounces of silken tofu
  • 1 Tbsp smoked paprika (it has to be smoked!!)
  • 1/4 tsp salt (more to taste)
  • 1 tsp lemon juice (more to taste)

  1. Melt the butter in a pot over medium heat.
  2. Once melted add the hot sauce and stir.
  3. Stir in water and add the chickpeas.
  4. Bring up to boil and let it simmer on medium low for about 10 minutes.
  5. Combine the silken tofu, smoked paprika, salt and lemon in a blender.
  6. Blend until smooth.
  7. Taste and adjust seasoning (more salt and/or more lemon).
  8. Wrap the chickpeas in your favorite tortilla with smoky sauce. If you like, add shredded lettuce or cabbage and throw some fresh parsley in for extra flavor.