Name: Buffalo Chickpea and Parmesan Wraps
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 2 cans (19 oz/540 ml each) chickpeas, rinsed, drained and patted very dry; 2 tbsp (30 ml) vegetable oil; 1/4 cup (55 g) butter; 1/2 cup (125 ml) cayenne pepper hot sauce; 2 tbsp (30 ml) maple syrup; 1 tbsp (15 ml) apple cider vinegar; 1/2 tsp cornstarch; 4 cups (120 g) romaine lettuce leaves, torn; 2/3 cup (80 g) Parmesan cheese shavings; 1/3 cup (75 ml) homemade or store-bought Caesar dressing; 4 soft wheat tortillas, each 10 inches (25 cm) in diameter, warmed

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the chickpeas with the oil. Spread out on the baking sheet. Bake for 30 minutes or until the chickpeas are golden, stirring halfway through cooking. Return to the bowl.
- Meanwhile, in a small pot off the heat, combine the butter, hot sauce, maple syrup, vinegar and cornstarch. Bring to a boil. Simmer over low heat for 3 minutes or until the sauce thickens. Pour over the chickpeas in the bowl and stir to coat well. Adjust the seasoning.
- In another bowl, combine the lettuce, cheese shavings and dressing. Season with salt and pepper.
- Lay the tortillas out on a work surface. Top with the chickpeas and salad. Fold the sides of each tortilla in towards the centre and tightly roll up to seal in the filling. Cut in half, if desired. Serve with vegetable crudités, if desired.

Buffalo Chickpea and Parmesan Wraps

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet