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Spicy Buffalo Chickpea Wraps

Ingredients

• DRESSING + SALAD
• 1/3 cup hummus (or store-bought)
• 1 ½ – 2 Tbsp maple syrup (plus more to taste)
• 1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
• 1-2 Tbsp hot water (to thin)
• 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)
• BUFFALO CHICKPEAS
• 1 (15-ounce) 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)
• 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
• 1 pinch sea salt
• FOR SERVING
• 3-4 vegan-friendly flour tortillas, pita, or flatbread
• 1/4 cup red onion, diced (optional)
• 1/4 cup baby tomato, diced (optional)
• 1/4 ripe avocado, thinly sliced (optional)

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