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RECIPE


ROASTED BUFFALO CHICKPEA WRAPS

Average: 3.8
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Lunch

4 Servings
15 Min
Prep
Ready in
40 Min
Healthy Recipe, No Added Sugars, Low Calorie, High Fiber, Vegetarian


This vegetarian riff on a Buffalo chicken wrap adds the spicy Buffalo tang you
love to crunchy roasted chickpeas all tucked into an easy-to-make wrap with
carrot, celery and blue cheese. Make and take a wrap for a healthy packable
lunch or serve them up on game day for a protein-packed snack everyone will
devour.


INGREDIENTS

   
 * 1 tablespoon white vinegar
   
 * ½ teaspoon cayenne pepper, or to taste
   
 * ¼ teaspoon salt
   
 * 1 15-ounce can no-salt-added chickpeas
   
 * ¼ cup whole-milk plain Greek yogurt
   
 * 1 tablespoon hot sauce
   
 * 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
   


PREPARATION

    
 1. Position rack in upper third of oven; preheat to 400°F.
    
 2. 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.
    
 3. Meanwhile, combine yogurt and hot sauce in a small bowl. Stir in blue
    cheese.
    
 4. 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.
    


TIPS & NOTES

The chickpeas will stay crisp for 2 to 4 hours at room temperature; if stored
longer, recrisp at 400°F for 5 to 10 minutes.



NUTRITION

Per serving: 346 calories; 55 g carbohydrates; 7 g fat (3 g sat, g mono); 16 g
protein; 8 mg cholesterol; 8 g dietary fiber; 368 mg potassium; 790 mg sodium.
Nutrition bonus: Vitamin A (93% daily value)

© Meredith Corporation. All rights reserved. Used with permission.

   
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