Buffalo Chickpea Wraps Recipe By Tasty

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CRISPY BUFFALO CHICKPEAS



Crispy Buffalo Chickpeas image

There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.

Provided by Food Network Kitchen

Time 1h10m

Yield 2 cups

Number Of Ingredients 8

Two 14.5-ounce cans chickpeas, drained and rinsed
1/4 teaspoon baking soda
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup hot sauce, such as Frank's Red Hot

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



Buffalo Chickpea Wraps Recipe by Tasty image

Here's what you need: olive oil, chickpeas, garlic powder, salt, buffalo sauce, hummus, lemon juice, water, large tortillas, romaine lettuce, tomato, red onion

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon olive oil
15 oz chickpeas, 1 can
½ teaspoon garlic powder
1 pinch salt
¼ cup buffalo sauce
⅓ cup hummus
1 tablespoon lemon juice
1 tablespoon water
2 large tortillas
romaine lettuce
tomato, sliced
red onion, sliced

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!

Nutrition Facts : Calories 642 calories, Carbohydrate 88 grams, Fat 21 grams, Fiber 20 grams, Protein 25 grams, Sugar 12 grams

BUFFALO CHICKEN LETTUCE WRAPS RECIPE BY TASTY



Buffalo Chicken Lettuce Wraps Recipe by Tasty image

Here's what you need: rotisserie chicken, buffalo sauce, celery, red onion, salt, pepper, green leaf lettuce, blue cheese, green onion, greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, lemon juice

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 17

2 cups rotisserie chicken, shredded
1 cup buffalo sauce
½ cup celery, diced
¼ cup red onion, diced
salt, to taste
pepper, to taste
2 leaves green leaf lettuce
2 oz blue cheese, crumbled, for garnish, optional
green onion, sliced, for garnish, optional
¼ cup greek yogurt
½ teaspoon dried parsley
⅛ teaspoon garlic powder
½ teaspoon dried dill
⅛ teaspoon onion powder
salt, to taste
pepper, to taste
½ teaspoon lemon juice

Steps:

  • In a medium bowl, add the chicken and buffalo sauce. Stir to combine.
  • Add the celery, red onion, salt, and pepper. Stir to combine and set aside.
  • Make the Greek yogurt ranch dressing: in a small bowl, add the Greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, and lemon juice. Stir to combine.
  • Lay each lettuce leaf flat on a plate and scoop the chicken mixture into the middle. Top with a spoonful of Greek yogurt ranch dressing. Garnish with blue cheese crumbles and sliced green onion, if desired.
  • Enjoy!

Nutrition Facts : Calories 589 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 1 gram, Protein 54 grams, Sugar 13 grams

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