Crispy Buffalo Chickpea Wraps with Vegetables
Ingredients
- 1 can of chickpeas
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup coconut milk
- 2 teaspoons apple cider vinegar
- 1.5 tablespoons hot sauce
- 3/4 cup Panko bread crumbs
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Buffalo sauce
- 1/2 cup hot sauce
- 2 tablespoons coconut oil
- 1 tablespoon organic sugar
- 2 teaspoons apple cider vinegar
Preparation
Set up 3 bowls: one with flour, salt, and pepper; second with coconut milk, apple cider vinegar, and hot sauce evenly combined; third with Panko, paprika, and garlic. 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, dip into milk bowl until all areas are saturated but not drippy, then into Panko bowl until completely covered, and place on baking sheet, separating any that are stuck together and ensuring enough space between each 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 the baked chickpeas and mix gently together.
To make wraps, use your favorite type of wrap bread, add plenty of greens, carrots, cucumbers, and radish, top with more buffalo sauce and store-bought blue cheese, roll them up, and enjoy.
