This vegetarian riff on a Buffalo chicken wrap adds the spicy Buffalo tang you love to crunchy roasted chickpeas, all tucked into an easy-to-make wrap with carrot, celery and blue cheese. Make and take a wrap for a healthy packable lunch or serve them up on game day for a protein-packed snack everyone will devour.
Ingredients
- 1 tablespoon white vinegar
- ½ teaspoon cayenne pepper, or to taste
- ¼ teaspoon salt
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- ¼ cup whole-milk plain greek yogurt
- 1 tablespoon hot sauce, such as frank’s redhot
- ¼ cup crumbled blue cheese
- 2 cups chopped red leaf or romaine lettuce
- ½ cup shredded carrot
- ½ cup thinly sliced celery
- 4 8-inch spinach or whole-wheat wraps
Directions
- Position rack in upper third of oven; preheat to 400 degrees F.
- Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes.
- Meanwhile, combine yogurt and hot sauce in a small bowl. Stir in blue cheese.
- Divide lettuce, carrot and celery among wraps. Top each with 1/4 cup of the chickpeas and 2 tablespoons sauce. Roll up. Cut in half to serve, if desired.