Spicy Buffalo Chickpea Wraps
Ingredients
- Wraps of choice
- Hummus
- Greens of choice
- Sliced avocado
- Baked Buffalo Cauliflower and Chickpeas
Baked Buffalo Cauliflower and Chickpeas
- 1 head of cauliflower, cut into thumb-sized pieces
- 1 can (15 oz) chickpeas, rinsed, drained, and towel-dried
Sauce
- 1/3 cup vegan Buffalo sauce (e.g., Frank's RedHot)
- 1 1/2 tbsp tahini or melted vegan butter
- 2 tbsp unsweetened soy milk (or preferred plant milk)
- 2 tsp nutritional yeast
- 2 tsp maple syrup
Preparation
Preheat the oven to 425°F (220°C).
In a bowl, combine the sauce ingredients (Buffalo sauce, tahini or melted vegan butter, soy milk, nutritional yeast, and maple syrup) and mix until smooth.
Ensure that the chickpeas are well-dried, then place them on a baking sheet along with the cauliflower pieces.
Pour half of the sauce over the chickpeas and cauliflower, tossing to coat them evenly.
Spread the chickpeas and cauliflower in a single layer on the baking sheet, arranging any flat sides of the cauliflower pieces facing down.
Bake in the oven for about 15-20 minutes or until the cauliflower appears browned around the edges. Remove from the oven and allow to cool.
Store the filling until you're ready to assemble the wraps.
When ready to wrap, spread hummus onto the wrap, add greens, sliced avocado, and the chickpea cauliflower mixture. Optional: pour extra Buffalo sauce on top or use it as a dip.
Wrap up the ingredients like a burrito or roll the wrap tightly.
Serve and enjoy!
