After a week long vacation in Canada where the weather is currently perfect, we arrive back in the real world just in time for the hottest day of the summer so far. It’s muggy, and suffocating, and not even the least bit pleasant to be outside. It’s days like this where an easy, no-cook meal is a must. Enter Buffalo Chickpea Wraps. This is such a quick and simple dish to throw together, and who doesn’t like buffalo anything? (Actually my mom doesn’t like spicy food at all so this may not be up her alley.) Anyway, growing up, the Buffalo Chicken Wrap at Sportsman’s Restaurant in my hometown of St. Louis was one of my favorite meals. It’s just so freaking good. A soft tortilla encasing crispy chicken fingers tossed in buffalo sauce, creamy ranch dress, and crisp lettuce, it’s completely indulgent and completely delicious. Never fear, I’ve come up with a way to enjoy the flavors I love in a vegetarian-friendly, guilt-free way. I use a mixture of Greek yogurt and buffalo sauce and toss it with canned chickpeas, red onions, and celery. Then I wrap it all up with fresh lettuce, crumbled blue cheese, and diced tomatoes. Yum. To make matters ever better, this recipe requires no heat and takes no time to make, so it’s perfect for a hot day like today. A word of caution, however. When adding the buffalo sauce to the yogurt, add it one tablespoon at a time. I made the mistake of adding too much and while Matt loved the intense heat, I had a few tears streaming down my cheeks. It was so good, however, that I ignored the tears and ate the whole thing like a champ.
Buffalo Chickpea Wraps Start to Finish: 25 minutes Serves: 3 Ingredients 1 can Chickpeas, drained and rinsed 1/3 cup finely diced Red Onion 1/3 cup finely diced Celery 1/2 cup Greek yogurt (I used 4%) 1-3 TBS Buffalo Sauce For serving 3 Whole Wheat Tortillas 6 Lettuce Leaves 1/2 cup Diced Tomatoes 1/2 cup crumbled Blue Cheese To Make Combine chickpeas, diced onion, and diced celery in a medium bowl. In a small bowl, combine yogurt with 1 TBS Buffalo Sauce. This will make a mildly spicy sauce. For spicier flavor, add more buffalo sauce until desired spice level is reached, adding a little bit at a time. Poor sauce over chickpea mixture and stir to combine. Salt to taste. I didn't add any salt, but I used salted butter in my homemade buffalo sauce so that covered the saltiness for me. Top each tortilla with 2 lettuce leaves. Divide the chickpea mixture equally over each wrap. Divide the tomatoes and blue cheese and sprinkle evenly over each wrap.