Roasted Buffalo Chickpea Wraps
This vegetarian riff on a Buffalo chicken wrap adds the spicy Buffalo tang you love to crunchy roasted chickpeas, all tucked into an easy-to-make wrap with carrot, celery and blue cheese. Make and take a wrap for a healthy packable lunch or serve them up on game day for a protein-packed snack everyone will devour.
Ingredients
- 1 tablespoon white vinegar
- ½ teaspoon cayenne pepper, or to taste
- ¼ teaspoon salt
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- ¼ cup whole-milk plain greek yogurt
- 1 tablespoon hot sauce, such as frank’s redhot
- ¼ cup crumbled blue cheese
- 2 cups chopped red leaf or romaine lettuce
- ½ cup shredded carrot
- ½ cup thinly sliced celery
- 4 8-inch spinach or whole-wheat wraps