Buffalo Chickpea Wraps: Decided to play around with my chickpeas by adding all the buffalo flavors & then wrap it up with some greens and cooling veggies. These flavorful & crispy chickpeas also make a great snack, or a salad topper, the possibilities are pretty endless😋
What you need: 1 can of chickpeas drained & towel dried, 1/2 cup flour, 1/4 tsp salt, 1/8 tsp pepper, 1/2 cup coconut milk, 2 tsp apple cider vinegar, 1 1/2 tbl hot sauce, hot sauce( I used Franks) 3/4 cup Panko bread crumbs, 1/2 tsp paprika, 1/4 tsp garlic powder For the Buffalo Sauce: 1/2 cup hot sauce, 2 tbl coconut oil, 1 tbl organic sugar (I used coconut), 2 tsp apple cider vinegar 1️⃣To bread chickpeas: set up 3 bowls, one bowl with flour/salt/pepper, second bowl with coconut milk, apple cider vinegar, hot sauce (evenly combined), last bowl with Panko/paprika/garlic. Line large baking sheet with parchment paper mist with oil
2️⃣Working in 4 batches, add chickpeas into flour bowl shaking off extra flour, dip into milk bowl getting all areas saturated but not drippy ( I use a large slotted spoon to dip ,less messy), then into Panko bowl making sure it is completely covered, place chickpeas on baking sheet separating any that are stuck together, giving enough room between each so they crisp up
3️⃣Bake at 400 F for 10-12 min shaking pan half way through to be sure they cook evenly .
4️⃣While chickpeas are baking make the buffalo sauce. Whisk all sauce ingredients on low over stovetop until coconut oil is melted & sauce is warm.
5️⃣Pour desired amount of sauce over chickpeas and mix gently together.
6️⃣To make wraps, use favorite type of wrap style bread ( I used lavash) add plenty of greens, carrots, cucumbers, radish, topped with more buffalo sauce & store bought blue cheese. Just roll them up and Enjoy!! Happy Monday 🙃 ☕️