Dinner for 4
Spicy Buffalo Chickpea Wraps
Chickpeas coated in hot sauce fill tortillas with romaine, creamy hummus sauce, and fresh optional toppings.
$0.96per serving $
30 minstart to table
4servings
AmericanVegetarianDairy-freeBudgetFamilyAppetizersDinnersLunchesSnacksGame dayBack to schoolSpring
Ingredients
- 1/3 cup hummus
- 1 3/4 tbsp maple syrup (optional)
- 1 small lemon
- 1 1/2 tbsp hot water
- 1 can (15 oz) chickpeas
- 1 tbsp coconut oil
- 4 tbsp hot sauce
- 1/4 tsp garlic powder
- 1 pinch sea salt
- 3 1/2 vegan-friendly flour tortillas
- 1/4 cup red onion (optional)
- 1/4 cup baby tomato (optional)
- 1/4 ripe avocado (optional)
Steps
- Whisk hummus, maple syrup, lemon juice, and hot water in a small bowl for 2 minutes.
- Drain and rinse the chickpeas, then pat them dry with a clean towel.
- Stir chickpeas, hot sauce, coconut oil, garlic powder, and salt together for 3 minutes.
- Separate the romaine leaves and chop the optional onion, tomatoes, and avocado for 5 minutes.
- Spread hummus sauce over each tortilla, add romaine and chickpeas, then top with the vegetables.
- Roll the tortillas tightly and let them rest for 5 minutes before cutting.
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