Roasted Buffalo Chickpea Wraps

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.