Buffalo Broccoli & Tahini Chickpea Wrap



Serving = 3 servings

  • 2-3 heads of broccoli
  • 15-oz. canned chickpeas, rinsed and drained
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp buffalo sauce, unsweetened
  • 6 almond flour or low carb tortillas
  • 2 tsp salt
  • 1 1/2 tsp pepper

For the tahini Caesar dressing:

  • 1/4 cup tahini
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1 tsp capers, finely chopped
  • 2 tbsp lemon juice
  • 2-3 tbsp water (to thin sauce)


  • 1 avocado
  • 1/2 bunch fresh cilantro or parsley, chopped
  • 1/4 cup red onion, thinly sliced
  • 2 tsp basil or chia seeds


  1. Preheat oven to 425°F.
  2. Place broccoli florets and chickpeas in a mixing bowl. Toss with 1 tbsp oil, 1 tsp salt, and 1/2 tsp pepper until evenly coated.
  3. Spread seasoned broccoli and chickpeas on a large rimmed baking sheet. Bake for 20 minutes, tossing the veggies once halfway through.
  4. While broccoli and chickpeas roast, prepare the dressing by combining tahini, lemon juice, garlic powder, capers, mustard, and 1 tsp. salt and black pepper in a bowl. Gradually whisk in 2 to 3 tbsp of water to achieve desired consistency.
  5. Remove the broccoli and chickpeas from the oven and toss with the buffalo sauce.
  6. To prepare wraps, spread ~1-2 Tbsp. tahini Caesar dressing evenly over each tortilla. Top with buffalo broccoli and chickpeas. Add toppings of choice. Drizzle the remaining tahini Caesar dressing overtop.


  • This is a vegetarian recipe, but we like to add in chicken for extra protein. We use leftover rotisserie chicken in this dish.
  • Frozen broccoli works just as well in this recipe. We suggest using a 12oz bag and keeping the prep and cook steps the same. No need to defrost- just add it directly to the roasting pan from frozen.


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