Roasted Buffalo Chickpea Wraps
Ingredients
- 1 Tbsp white vinegar
- ½ tsp cayenne pepper, or to taste
- ¼ tsp salt
- 1 (15-oz) can no-salt-added chickpeas, rinsed
- ¼ cup whole-milk plain Greek yogurt
- 1 Tbsp 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
Instructions
- Position rack in upper third of oven; preheat to 400°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 ¼ cup of the chickpeas and 2 Tbsp sauce. Roll up. Cut in half to serve, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
346
|
346
|
| Fat (g) | 7 | 7 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 16 | 16 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 790 | 790 |
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