Buffalo Chickpea Wrap
Crispy roasted chickpeas tossed in spicy buffalo sauce, wrapped in a tortilla with fresh vegetables and cooling sauce. Assembled fresh with warm chickpeas and cold toppings for textural contrast.
Ingredients
Method
Preheat oven to 425°F. Drain and pat chickpeas dry with paper towels to remove excess moisture.
Toss chickpeas with olive oil and spread in a single layer on a baking sheet.
Roast for 20–25 minutes, stirring halfway through, until golden and crispy.
Remove chickpeas from oven and toss immediately with buffalo sauce until coated.
Warm tortillas in a dry skillet or over an open flame for 20 seconds per side until pliable.
Spread 2 tablespoons of ranch or cooling sauce on each tortilla.
Divide cucumber, red cabbage, and green onion between the two tortillas.
Top with warm buffalo chickpeas and scatter cilantro over each.
Roll each tortilla tightly, folding in the sides, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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