Buffalo Chickpea Wrap

While I am pretty excited that football season is right around the corner (which means game day snacks) buffalo sauce is NOT only for game day! The buffalo sauce blue cheese combo is near the top of my list of favorite flavors… I may have mentioned this once or five times before in my other buffalo recipes, I can’t help myself. Here we bake crunchy coated chickpeas and toss them in buffalo sauce for the satisfying filling for a wrap. This buffalo chickpea wrap is an easy meat free lunch or dinner that comes together quickly and easily.

Making the buffalo chickpeas is simple and you can use some for this wrap and save leftovers to top a salad... or make multiple wraps... or just eat them with a spoon. Drain and rinse a can of chickpeas then toss in a little flour which will act like a glue to help the seasoned bread crumbs stick. I use a little garlic powder, onion powder and salt to season the breadcrumbs here but you can always adjust for your liking. Bake the coated chickpeas until golden brown and crunchy… the texture will help to the buffalo sauce adhere to the chickpeas.

When it comes to building the wrap, there is no right or wrong way… make the adjustments that will make you happy. I like to use carrots and celery when I make anything buffalo because it reminds of how wings are often served in restaurants and they add a nice crunch. I added some spinach here you could easily swap for something crunchier like romaine or cabbage if you prefer. I also added crumbles of blue cheese along with blue cheese dressing. Adding the crumbles of cheese makes the flavor stronger but you can easily omit or serve the dressing on the side for dipping. Enjoy!

If you like baffle sauce as much as me, you may want to check out some of my other buffalo recipes like this baked buffalo cauliflower or these buffalo rice balls!

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Buffalo Chickpea Wrap

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

For the Buffalo Chickpeas

• 1 can chickpeas, drained and rinsed
• 1 tablespoon flour
• 2 tablespoons breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 cup buffalo sauce (like Frank's), adjust amount for your desired spiciness 
• oil spray, I use Trader Joe's avocado oil spray

For the Wrap

• 1 large tortilla/whole wheat wrap
• handful of spinach
• thinly sliced celery 
• shredded carrots
• crumbled blue cheese
• blue cheese dressing

Instructions

1. PREP: Start by preheating your oven to 400. Drain and rinse the chickpeas and put them in a bowl. Line a baking sheet with aluminum foil and spray with your cooking spray.
2. COMBINE: In a small bowl combine the breadcrumbs, garlic powder, onion powder and salt. Add the flour to the bowl of chickpeas and mix well. (The moisture from the chickpeas will mix with the flour to create a glue for the breadcrumbs.) Add the breadcrumb mixture to the chickpeas and toss to thoroughly coat. 
3. BAKE: Pour the chickpeas onto your prepared baking sheet. Spray the top of the chickpeas with your cooking spray. Bake for about 20 minutes until golden brown.
4. GET SAUCY: Once the chickpeas are done and crispy, remove from the oven and toss with the buffalo sauce.
5. WRAP IT UP: Lay out your tortilla and layer with spinach, celery slices and shredded carrots. Pile on the buffalo chickpeas and top with a crumble of blue cheese and a drizzle of the dressing. Fold in the ends of the tortilla and wrap it up.