Facebook Spicy Buffalo-Style Hot Chickpea Wraps Recipe | The Spice Tailor
Shop now - Free delivery on orders over £25 to the UK

Spicy Buffalo-Style Hot Chickpea Wraps

This style of making the wraps make them into easy-to-eat pockets and keep them lovely and crisp, but you can also make them in the traditional way by spooning the bits down the middle of the tortilla and rolling. Buffalo sauce is a spicy sauce made with hot sauce, Worcestershire sauce, butter and vinegar. If you have some of that, use that - or you can make your own if you want. But, to keep things quick and easy, we use simple, but delicious, Sriracha sauce and top with a little crème fraiche or soured cream. You can vary the cheese and crunchy bits to suit what you have at home and what you like to eat.
  • 3serves
  • 5mins prep
  • 8mins cook
This style of making the wraps make them into easy-to-eat pockets and keep them lovely and crisp, but you can also make them in the traditional way by spooning the bits down the middle of the tortilla and rolling. Buffalo sauce is a spicy sauce made with hot sauce, Worcestershire sauce, butter and vinegar. If you have some of that, use that - or you can make your own if you want. But, to keep things quick and easy, we use simple, but delicious, Sriracha sauce and top with a little crème fraiche or soured cream. You can vary the cheese and crunchy bits to suit what you have at home and what you like to eat.
Made with
Punjabi Chickpea Masala

Punjabi Chickpea Masala

Share with friends

Ingredients

  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 tbsp. vegetable oil
  • 3 soft flour tortillas
  • 90g-100g blue cheese of your choice, or other semi-soft cheese like feta or goats cheese (we make ours with Roquefort)
  • 1-2 tbsp. Sriracha sauce. If you have buffalo sauce, you can be more generous
  • 3-4 gem lettuce leaves (depends on size), shredded- or baby spinach
  • 1 rounded tsp. finely chopped red onion, optional
  • Handful of shredded red cabbage, optional

Optional soured cream to serve

Method

  1. Mix the chickpeas and sauce pouches together in a small saucepan and bring to a simmer.
  2. Make a slit in the tortilla from the middle to the outside. In the first quarter of the tortilla where you have made the slit, place the cheese. Then, in the 2nd quadrant, spoon in 1/3 of the chickpeas (there might be some extra sauce leftover), but not too close to the outer edge. Then, in the 3rd quadrant, add the vegetables. In the last spoon over the buffalo or Sriracha sauce. 
  3. Sprinkle some of the onion over the chickpeas. Then carefully, fold over the cheese quarter so that it lies over the chickpeas, then fold this quarter over and then the last so the whole thing looks like a stuffed triangle. Tuck in any bits that have escaped!
  4. Heat your frying pan or griddle pan and add a little oil, add the wraps one at a time, or together if you can. Cook over a moderate heat until golden, flip and cook the second side.
  5. Serve as they are or with a drizzle of sour cream or more buffalo sauce - or both!

Related recipes

Lentil and Jackfruit “Crab” Cakes
View Recipe
Lettuce Wraps with Thai Red Curry Tofu by Anisha
View Recipe
Tofu and Mushroom Korma with Peas and Baby Tomatoes
View Recipe
Vegetable and Paneer Korma with Apricots
View Recipe
Bombay Potatoes
View Recipe
Sweetcorn Cob and Peanut Curry
View Recipe
Karahi Mushrooms with Peas
View Recipe
Paneer and Peppers Karahi
View Recipe
Smoky Aubergine Mash (Bharta)
View Recipe
Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Loaded Jackfruit Nachos
View Recipe
Roasted Pumpkin Curry
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Kerala-Style Mixed Vegetable Coconut Avial
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe
Spicy Jackfruit Curry Pizza
View Recipe