Spicy Buffalo Chickpea Wraps

+ 2 Tbsp (90 g) hummus (or store-bought)

(37-45 ml) maple syrup, plus more to taste

small lemon, juiced (2 Tbsp or 30 ml)

Hot water to thin (1-2 Tbsp or 15-30 ml)

head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped

(425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)

coconut oil (or sub grape seed or olive oil)

(45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)

garlic powder (or sub 1 garlic clove, minced)

sea salt

vegan-friendly flour tortillas, pita, or flatbread

optional: 1/4 cup red onion, diced

optional: 1/4 cup baby tomato, diced

optional : 1/4 ripe avocado, thinly sliced