From minimalistbaker.com
Spicy Buffalo Chickpea Wraps
Ingredients
For the dressing
- 1/3 cup hummus
- 1.5 - 2 Tbsp maple syrup
- 1 small lemon, juiced lemon juice
- 1 - 2 Tbsp hot water
For the wraps and toppings
- 1 head romaine lettuce
- 1 (15-ounce) can chickpeas
- 1 Tbsp coconut oil
- 4 Tbsp hot sauce
- 1/4 tsp garlic powder
- 1 pinch sea salt
- 3 - 4 flour tortillas
- 1/4 cup red onion, diced
- 1/4 cup baby tomato, diced
- 1/4 ripe avocado, thinly sliced
Steps
- Make dressing by adding ⅓ cup hummus, 1 ½ - 2 Tbsp maple syrup, and 1 small lemon, juiced lemon juice to a mixing bowl and whisking to combine. Add 1 - 2 Tbsp hot water until thick but pourable.
- Taste and adjust flavor as needed, then add 1 head romaine lettuce or kale, and toss. Set aside.
- To make 1 (15-ounce) can chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add 1 Tbsp coconut oil, 3 Tbsp hot sauce, ¼ tsp garlic powder, and a pinch of 1 pinch salt - toss to combine/coat.
- Heat a metal or cast-iron skillet over medium heat. Once 1 - 2 Tbsp hot, add 1 (15-ounce) can chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture.
3-5 min
- Once 1 (15-ounce) can chickpeas are 1 - 2 Tbsp hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.
- To assemble, top each wrap with a generous portion of the dressed 1 head romaine salad, and top with ¼ cup buffalo chickpeas and a sprinkle of diced tomatoes, ~½ avocado, and/or ¼ cup onion.
- Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo 1 (15-ounce) can chickpeas cold, room temperature, or heated up.
Nutrition
Per serving
- kcal
- 254
- protein
- 9.1 g
- carbs
- 39.4 g
- fat
- 6.7 g