SPICY BUFFALO CHICKPEA WRAPS

AMAZING Buffalo Chickpea Wraps! Spicy chickpeas, crispy vegetables, soft pita #vegan #recipe #plantbased #spicy #healthy #minimalistbaker

SPICY BUFFALO CHICKPEA WRAPS , .

30-minute Buffalo Chickpea Wraps requiring only 10 ingredients! Spicy chickpeas, crunchy vegetables, and a creamy hummus dressing.

Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 Servings

INGREDIENTS:


1/3 cup hummus (or store-bought)
1 1/2 - 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 // ~ 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)

INSTRUCTIONS:


• Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.

• Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.

• To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt - toss to combine/coat.

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