Spicy Buffalo Chickpea Wraps
minimalistbaker.com
minimalistbaker.com
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Ingredients

  • 1/4 cup + 2 Tbsp (90 g) hummus (or store-bought)
  • 1 1/2 - 2 Tbsp (37-45 ml) maple syrup, plus more to taste
  • 1 small lemon, juiced (2 Tbsp or 30 ml)
  • Hot water to thin (1-2 Tbsp or 15-30 ml)
  • 1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
  • 1 15- ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)
  • 1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil)
  • 4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)
  • 1/4 tsp garlic powder (or sub 1 garlic clove, minced)
  • pinch sea salt
  • 3-4 vegan-friendly flour tortillas, pita, or flatbread
  • optional: 1/4 cup red onion, diced
  • optional: 1/4 cup baby tomato, diced
  • optional : 1/4 ripe avocado, thinly sliced

Instructions

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