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Buffalo Chickpea Wraps

by Rachel Gaewski featured in How To Eat Vegan On A Budget

Under 30 min

Inspired by minimalistbaker.com

Under 30 min

Ingredients

for 2 servings

  • 1 tablespoon
    olive oil
  • 15 oz
    chickpeas, 1 can (425 g)
  • ½ teaspoon
    garlic powder
  • 1 pinch salt
  • ¼ cup
    buffalo sauce (75 g)
  • ⅓ cup
    hummus (45 g)
  • 1 tablespoon
    lemon juice
  • 1 tablespoon
    water
  • 2 large tortillas
  • romaine lettuce
  • tomato, sliced
  • red onion, sliced
    Calories 625
    Fat 19g
    Carbs 89g
    Fiber 20g
    Sugar 12g
    Protein 25g

Estimated values based on one serving size.

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Preparation

  1. In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until lightly browned, 2-3 minutes.
  2. Add the garlic powder, salt, and buffalo sauce and cook for 2 more minutes, until the sauce thickens and the chickpeas have browned. Set aside.
  3. In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.
  4. To assemble a wrap, top a tortilla with romaine, chickpeas, tomatoes, and red onion, then pour on the dressing.
  5. Fold in the sides of the wrap and roll up like a burrito. Cut in half.
  6. Enjoy!
 

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