This wrap filled with plant-based protein will be a huge hit with the family!
Ingredients:
For the salad:
1 15-ounce can chickpeas, rinsed and drained
1 stalk celery, diced
1/2 cup shredded carrot (from 1 medium carrot)
1/4 cup diced cilantro
2 tablespoons finely diced red onion
For the dressing:
¼ cup plain yogurt
3-4 tablespoons buffalo sauce, depending on your spice level
For the wraps:
3 (8-inch) tortillas of choice (a standard easy-to-wrap tortilla is fine)
1 avocado, sliced
2-3 cups fresh spinach
Sliced red onion
Add rinsed and drained chickpeas to a large bowl and use a masher or fork to mash most of the chickpeas. Add in diced celery, shredded carrot, cilantro and red onion.
Next add in the yogurt and buffalo sauce and stir to combine and coat all the ingredients. Taste and adjust as necessary. You may want to add salt and/or pepper.
To make the wraps: add a tortilla to a plate and top with 1/3rd of the chickpea salad. Top each with spinach, a few avocado slices and a few red onion slices. Wrap up like a burrito, folding ends in as you go, then cut the wrap in half if desired and enjoy! Salad will stay fresh for 5-7 days in the fridge. Makes three servings.
Nutrition Information
Servings: 3 servings
Serving size: 1 wrap (on an 8-inch tortilla)
Calories: 375; Fat: 12.8g; Saturated fat: 2.1g; Carbohydrates: 56.1g; Fiber: 14g; Sugar: 3.1g; Protein: 13g
Printable recipe available at: https://www.ambitiouskitchen.com/buffalo-chickpea-salad-wraps/
