Roasted Buffalo Chickpea Wraps

Roasted Buffalo Chickpea Wraps

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From: EatingWell.com, November 2017

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 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Position rack in upper third of oven; preheat to 400°F.
  2. 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.
  3. Meanwhile, combine yogurt and hot sauce in a small bowl. Stir in blue cheese.
  4. Divide lettuce, carrot and celery among wraps. Top each with ¼ cup of the chickpeas and 2 tablespoons sauce. Roll up. Cut in half to serve, if desired.
  • To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400°F for 5 to 10 minutes.

Nutrition information

  • Serving size: 1 wrap
  • Per serving: 346 calories; 7 g fat(3 g sat); 8 g fiber; 55 g carbohydrates; 16 g protein; 42 mcg folate; 8 mg cholesterol; 3 g sugars; 0 g added sugars; 4,630 IU vitamin A; 2 mg vitamin C; 128 mg calcium; 2 mg iron; 790 mg sodium; 368 mg potassium
  • Nutrition Bonus: Vitamin A (93% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 lean protein, ½ vegetable

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