20 Minute Buffalo Chickpea Salad Wraps

This bold Buffalo Chickpea Salad Wrap recipe combines spicy chickpeas tossed in hot sauce, a bit of honey, and savory seasonings, deliciously balanced with crunchy celery. Mix in tangy crumbled blue cheese for a punch of flavor, or finish with creamy ranch dressing. Layer on creamy avocado, crisp shredded lettuce, and sweet carrots, then wrap it all up in a soft flour tortilla for a satisfying and tasty, handheld meal.

Eating more plants is easy when there’s chickpeas in the pantry. They’re endlessly versatile since they’re neutral tasting and easily take on seasonings they’re mixed or cooked with.

• 1 can (425 grams) Cooked Chickpeas drained and rinsed or about 1 1/2 cups (235 grams drained) home cooked chickpeas.
• 3 tablespoons Franks RedHot Hot Sauce (not buffalo sauce)
• 2 tablespoons Mayonnaise
• 1 tablespoon Unsalted Butter melted
• 1 teaspoon Fresh Minced Garlic
• 1 teaspoon Honey
• 1/4 teaspoon Smoked Paprika
• 1/2 cup (55 grams) Crumbled Blue Cheese
• 1/2 cup (60 grams) Celery chopped small
• 2 tablespoons Red Onion diced small

• 4, 9 inch (22.8 cm) Soft Flour Tortillas
• 2 cups (100 grams) Shredded Romain Lettuce plus 4 whole leaves for layering
• 1 Avocado flesh sliced thin into long pieces
• 1 cup (75 grams) Carrots shredded, about 2 medium carrots
• Salt and Pepper