I could honestly do just fine being vegetarian, especially when there's meals like this! This meatless recipe is packed full of nutrients, plant-based protein and is perfect for lunch or dinner! It fills you up. It's fully gluten free and comes together in no time! The kick from Frank's Red Hot Buffalo sauce is the best. I love this wrap dipped in my homemade greek yogurt ranch!
What You'll Need:
• 1 can chickpeas, drained and rinsed
• 1/4 cup celery, finely chopped
• 1/4 cup green onion, finely chopped
• 1/3 cup shredded carrots
• 1 avocado
• 1/4 cup greek yogurt
• 2-4 tbsp Frank's buffalo hot sauce
• 1 tsp onion powder
• 1 tsp dried dill
• Salt & pepper
• Burrito Size Wraps (I like Siete!)
• Arugula
• English Cucumber, sliced thinly
• Feta Cheese Crumbles
How To:
≥≥ Drain and rinse your canned chickpeas. Then dump them into a bowl. Using a fork, give them a half mash where some are mashed and some remain whole.
≥≥ Add in your celery, green onion, shredded carrots, avocado, greek yogurt and buffalo sauce. I like a little heavy on the buffalo, because I like spice! Give it a good mix and mash as you go until it's fully combined. You can pop it in the fridge if you want it chilled or use as is!
≥≥ Grab a burrito size tortilla and lay down some arugula and thinly sliced English cucumber. Add on some of your buffalo chickpea salad. Top with feta crumbles and an extra drizzle of buffalo sauce. Roll it up like a wrap or burrito.
≥≥ This step isn't necessary, but I like to sear the wrap quickly in a pan for an extra crisp. The pan has to be very hot for the sear so you don't wilt the lettuce. You want to do it very quickly on the top side and seam side of the wrap. You can totally eat it as is without searing. Slice in half.
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