# What You’ll Need:
→ Chickpea Salad
01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1/4 cup vegan mayonnaise
03 - 2 tablespoons vegan buffalo hot sauce
04 - 1 tablespoon fresh lemon juice
05 - 1 celery stalk, finely chopped
06 - 1 small carrot, grated
07 - 2 tablespoons red onion, finely chopped
08 - Salt and black pepper to taste
→ Wraps and Assembly
09 - 4 large flour tortillas
10 - 1 cup romaine lettuce, shredded
11 - 1/2 cup cucumber, thinly sliced
12 - 1/2 avocado, sliced
# Method:
01 - In a large mixing bowl, mash the drained chickpeas with a fork or potato masher until chunky but not completely pureed, maintaining texture throughout.
02 - Add vegan mayonnaise, buffalo hot sauce, lemon juice, celery, carrot, and red onion to the mashed chickpeas. Stir until well incorporated. Season generously with salt and black pepper to taste.
03 - Lay out all four tortillas on a clean work surface. Divide the shredded romaine lettuce, cucumber slices, and avocado slices evenly among each tortilla.
04 - Top each wrap with a generous portion of the buffalo chickpea salad mixture, distributing evenly across the lettuce and vegetable base.
05 - Fold in the left and right sides of each tortilla, then roll tightly from the bottom upward to completely enclose all filling and create a compact wrap.
06 - Slice each wrap in half diagonally and serve immediately. Alternatively, wrap individually in parchment paper for portability and consume within a few hours.
