Spicy Buffalo Chickpea Wraps

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Ingredients

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))
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*
1/4 tsp garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder))
1 pinch sea salt
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))

1 wrap per serving

As published by Minimalist Baker.

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