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Roasted Buffalo Chickpea Wraps
“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.”
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
1Position rack in upper third of oven; preheat to 400°F.
2Combine 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.
3Meanwhile, combine yogurt and hot sauce in a small bowl. Stir in blue cheese.
4Divide 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.