Vegan Buffalo Chickpea Wraps with Fresh Vegetables
Ingredients
- 1 can of chickpeas (drained and towel dried)
- 1/2 cup flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup coconut milk
- 2 tsp apple cider vinegar
- 1.5 tbsp hot sauce
- 3/4 cup Panko bread crumbs
- 1/2 tsp paprika
- 1/4 tsp garlic powder
Buffalo sauce
- 1/2 cup hot sauce
- 2 tbsp coconut oil
- 1 tbsp organic sugar
- 2 tsp apple cider vinegar
Preparation
Set up 3 bowls for breading chickpeas: one with flour, salt, and pepper; second with coconut milk, apple cider vinegar, and hot sauce evenly combined; third with Panko bread crumbs, paprika, and garlic powder. Line a large baking sheet with parchment paper and mist with oil.
Working in 4 batches, add chickpeas to flour bowl, shaking off excess flour, then dip into milk mixture ensuring all areas are saturated but not drippy, then coat completely in Panko mixture. Place on baking sheet, separating any stuck together and spacing them out for crisping.
Bake at 400°F for 10-12 minutes, shaking the pan halfway through to ensure even cooking.
While chickpeas are baking, make the buffalo sauce by whisking all sauce ingredients over low heat on the stovetop until coconut oil is melted and sauce is warm.
Pour desired amount of sauce over baked chickpeas and mix gently together.
To assemble wraps, use your favorite wrap-style bread, add plenty of greens, carrots, cucumbers, and radish, top with more buffalo sauce and store-bought vegan blue cheese, then roll up and enjoy.
