Recipe Image

Roasted Buffalo Chickpea Wraps

  • 15 m
  • 40 m
Hilary Meyer
“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


  • 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.
ALL RIGHTS RESERVED © 2018 Printed From 12/14/2018