Servings: 4
- Medium size frying pan
INGREDIENTS
- 4 large burrito-size tortillas
- 1 15.5 oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 3 tablespoons Frank’s RedHot or your favorite hot sauce
- 1 tablespoon lemon juice
- ½ teaspoon maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cups lettuce, shredded
- 2-3 tablespoons ranch dressing
INSTRUCTIONS
- Heat the olive oil in a pan over medium heat. Add the chickpeas, Frank’s RedHot, lemon juice, maple syrup, garlic powder, and salt. Mix together and cook over medium heat for 5-7 minutes, stirring occasionally.
- Toss the shredded lettuce with the ranch dressing. Take a large tortilla, place a portion of the salad in the center, add some buffalo chickpeas, and roll it into a wrap.
- For convenience, you can prepare the chickpeas in advance and refrigerate them for up to 4-5 days.