Description
Protein-rich chickpeas coated in buffalo sauce with crisp vegetables wrapped in whole wheat tortillas. Quick, flavorful, and perfect for healthy lunches or weeknight dinners.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons buffalo wing sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
- 4 large whole wheat tortillas or wraps
- 1 cup shredded lettuce
- ½ cup shredded carrots
- ½ cup diced celery
- ¼ cup blue cheese or ranch dressing for drizzling
Instructions
- Preheat oven to 400°F (200°C). Pat chickpeas dry and toss with olive oil, garlic powder, onion powder, salt, and pepper. Roast for 15–20 minutes until slightly crispy.
- Transfer roasted chickpeas to a bowl and stir in buffalo wing sauce until evenly coated.
- Prepare vegetables: shred lettuce, shred carrots, and dice celery.
- Lay tortillas flat, then layer with lettuce, buffalo chickpeas, shredded carrots, and diced celery. Drizzle with blue cheese or ranch dressing.
- Fold sides of the tortilla and roll tightly. Serve immediately or slice in half for easier handling.
Notes
- Use baby spinach or mixed greens for extra nutrients.
- Adjust buffalo sauce to your preferred spice level.
- For meal prep, store chickpeas and vegetables separately and assemble wraps just before eating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes