Buffalo Chickpea Wrap Recipes

CRISPY BUFFALO CHICKPEAS

Steps:

• Preheat the oven to 350 degrees F.
• Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
• Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
• Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
• Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.

BUFFALO CHICKPEA WRAPS RECIPE BY TASTY

Steps:

• 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.
• 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.
• In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.
• To assemble a wrap, top a tortilla with romaine, chickpeas, tomatoes, and red onion, then pour on the dressing.
• Fold in the sides of the wrap and roll up like a burrito. Cut in half.
• Enjoy!

BUFFALO CHICKEN WRAPS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.

BUFFALO CHICKEN WRAPS

Steps:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

BUFFALO CHICKPEA WRAP

Steps:

• Combine 1/2 cup vegan buffalo sauce and 1/2 cup vegan cashew mayo and stir. Set aside or refrigerate until ready to use.
• Drain and rinse the chickpeas
• Place drained and rinsed chickpeas in a food processor or use a fork and mash lightly, leaving some chickpeas whole; do not over mash. If using a food processor, pulse rather than blend.
• Transfer the chickpeas to a large bowl.
• Add the diced vegetables and pour the dressing over the top. Stir to combine.
• Refrigerate until ready to use.
• Lay a lavash wrap or wrap of choice on a flat surface
• Now, spread buffalo chickpea salad in an even layer on one-half of the lavash bread.
• Then, on the other side, add greens of choice or any other desired vegetables.
• Next, roll starting with the end with the greens end, toward the chickpea salad, ending at the chickpea salad end, which will serve as glue to hold the wrap together.
• Cut in half and serve or grill in a skillet for a hot sandwich.
• If cooking, use a non-stick skillet on medium-low heat for approximately 5 minutes on each side or until golden brown. Then cut in half.

BUFFALO CHICKPEA WRAP

Steps:

• Add the chickpeas, hot sauce, yogurt, red onion, bell pepper and dried dill to a bowl. Using the back of a fork or a potato masher, combine until a mushy consistency is achieved.
• Lay out the wraps, and assemble, first with the lettuce, then the buffalo chickpea mash, carrot and pickled onions. Wrap and enjoy immediately, or store in the fridge for up to 3 days.