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. Source: EatingWell.com, November 2017

Hilary Meyer
Advertisement

Ingredients

Directions

  • Position rack in upper third of oven; preheat to 400 degrees F.

    Advertisement
  • 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.

Tips

To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400 degrees F for 5 to 10 minutes.

Nutrition Facts

346 calories; 7.2 g total fat; 3 g saturated fat; 8 mg cholesterol; 790 mg sodium. 368 mg potassium; 54.9 g carbohydrates; 8.3 g fiber; 3 g sugar; 15.6 g protein; 4630 IU vitamin a iu; 2 mg vitamin c; 42 mcg folate; 128 mg calcium; 2 mg iron; 43 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/08/2018
Really yummy! I did add shredded Monterey Jack for a little more bulk (and I love cheese:) Read More