20 Minute Buffalo Chickpea Salad Wraps

Ingrédients

• 1 can (425 grams) Cooked Chickpeas
• 3 tablespoons Franks RedHot Hot Sauce ((not buffalo sauce))
• 2 tablespoons Mayonnaise
• 1 tablespoon Unsalted Butter (melted)
• 1 teaspoon Fresh Minced Garlic
• 1 teaspoon Honey
• 1/4 teaspoon Smoked Paprika
• 1/2 cup (55 grams) Crumbled Blue Cheese (*see note for ranch dressing alternative)
• 1/2 cup (60 grams) Celery (chopped small)
• 2 tablespoons Red Onion (diced small)
• 4, 9 inch (22.8 cm) Soft Flour Tortillas
• 2 cups (100 grams) Shredded Romaine Lettuce (plus 4 whole leaves for layering)
• 1 Avocado (flesh sliced thin into long pieces)
• 1 cup (75 grams) Carrots (shredded, about 2 medium carrots)
• Salt and Pepper

Préparation

1. 1

   --- Make the Salad ---

2. 2

   In a medium mixing bowl add the chickpeas, hot sauce, mayo, butter, garlic, honey, and paprika. Mash with a potato masher or fork, leaving about half the chickpeas whole. Stir in the blue cheese, celery and onion to distribute the ingredients. Taste for salt adjustment.

3. 3

   --- Make the Wraps ---

4. 4

   Warm the tortillas, one at a time, in the microwave for 10-20 seconds just to help make them pliable. Lay the tortilla on your work surface and place a whole leaf of romaine in the center (trim the center stem if needed so that it lays flat). Trim the leaf ends leaving about an inch on either side. Spread the buffalo chickpeas over the leaf, then add the toppings: avocado, a pinch of salt and pepper, carrots and shredded lettuce. Start rolling the wrap, holding it firmly to contain the ingredients. Once half way rolled, fold the sides in, then finish rolling up. Wrap in parchment paper then, continue until all the wraps are rolled.

5. 5

   Store in the refrigerator until ready to enjoy. These wraps are best shared fresh within about two hours of assembling. They tend to get soggy if held longer.