Spicy Buffalo Chickpea Wraps - Best Vegan Recipes

Ingredients

• 0.33 cup hummus ((or store-bought))
• 1.75 tbsp maple syrup ((plus more to taste))
• 1 small lemon, juiced ((1 small lemon yields ~2 tbsp or 30 ml))
• 1.5 tbsp hot water ((to thin))
• 1 head romaine lettuce ((or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped))
• 1 can chickpeas ((rinsed, drained and dried on a towel // ~1 1/4 cups per can when drained))
• 1 tbsp coconut oil ((or sub grape seed or olive oil))
• 4 tbsp hot sauce ((DIVIDED // I used Louisiana’s Pure Crystal Hot Sauce))
• 0.25 tsp garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder))
• 1 pinch sea salt
• 3 wraps flour tortillas ((vegan-friendly, pita, or flatbread))
• 0.25 cup red onion, diced ((optional))
• 0.25 cup baby tomato, diced ((optional))
• 0.25 ripe avocado, thinly sliced ((optional))