Wrap con ceci Buffalo

Ingredienti

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1/2 cup small diced celery
• 1/3 cup thinly sliced green onion, scallions
• 1/3 cup diced red onion
• 2 tablespoons chopped fresh parsley
• 1/3 cup buffalo sauce, I like the Sweet Baby Ray’s brand that is mild in flavor
• 2 tablespoons tahini
• Small squeeze fresh lemon juice
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-6 large wraps
• 2 cups shredded romaine lettuce
• Ranch dressing, as much as desired
• Thinly sliced avocado, optional

Preparazione

1. 1

   To a large bowl, add the chickpeas and give them a light mash with a fork. I like to mash most of them, while leaving a few of them whole. Next, add in celery, green onion, red onion, parsley, tahini, buffalo sauce, lemon juice, spices, salt and pepper. Mix everything together well until completely combined.

2. 2

   Add the shredded lettuce to a bowl, along with desired amount of ranch dressing and toss together until lettuce is coated.

3. 3

   Warm tortilla on the stovetop with a little bit of cooking spray or in the microwave. Lay tortilla on a flat surface. Assemble your wraps by laying down a few slices of avocado in the center, next add a few scoops of the lettuce, followed by a few big scoops of the buffalo chickpea mixture. Carefully use your hands to fold the sides in and then tightly roll the wrap up.

4. 4

   If desired, you can place the wrap seam side down in a hot pan to help seal everything in. Cut wrap in half and enjoy!