Buffalo Chickpea Wrap
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Buffalo Chickpea Wrap
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| Servings |
| 41/2 wraps |
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Ingredients
- 1teaspoon olive oil
- 1/2cup white onion choppedchopped
- 2cloves garlicminced (about 1 teaspoon)
- 1/2cup red bell pepperchopped
- 1cup low-sodium canned chickpeasdrained and rinsed
- 2tablespoons hot sauce
- 2tablespoons plain low-fat greek yogurt
- 1/2teaspoon smoked paprika
- 1/2teaspoon ground cumin
- 2tablespoons green onion topschopped
- 2 whole wheat tortilla
- 1/4cup low-fat ricotta cheese
- 1.5cups of romaine lettuce(about 4-5 leaves)
Instructions
- Add olive oil to a medium-sized sauté pan on medium heat.
- Add onion, garlic, and red bell pepper until softened.
- Drain and rinse cans of cooked chickpeas and add to the pan with onion, garlic, and red bell pepper.
- As the chickpeas heat, begin to mash the chickpeas with the back of a wooden spoon or fork. The chickpea mash is a rough mash and does not need to be smooth.
- Add in hot sauce, Greek yogurt, smoked paprika, and ground cumin.
- Sauté and stir until well combined.
- Lay out a large tortilla on a clean surface. Lay washed and dried romaine leaves onto the tortilla.
- Remove the chickpea mixture from the heat and evenly distribute it onto the two tortillas. Top with ricotta cheese and sprinkle with chopped green onions. Fold in the ends of the tortilla and begin to roll the tortilla into a wrap.
- Cut each wrap in half for 4 servings.
Recipe Notes
