Recipe Thursday: Spicy Buffalo Chickpea Wrap

I absolutely LOVED this recipe from The Minimalist Baker!! If you haven't checked out here recipes yet, you MUST get yourself over to her site!! I loved the sweet and spicy taste of the chickpeas on the wrap, I didn't love my wrap choice because it fell apart. When I make these again I will be using a thicker flat bread instead of a wrap. Regardless of my wrap falling apart I give this recipe two thumbs up, especially if you like spicy!! 

Ingredients:

Dressing & Salad 

• 1/4 cup + 2 Tablespoons hummus 
• 1 1/2- 2 Tablespoons maple syrup, plus more to taste
• 1 small lemon, juiced 
• Hot water to thin
• 1 bundle of kale, cleaned, large stems removed, roughly chopped

Buffalo Chickpeas

• 1 15-ounce can of chickpeas, rinsed, drained, and dried
• 1 Tablespoon coconut oil
• 4 Tablespoons hot sauce, divided 
• 1/4 teaspoon garlic powder
• Pinch of sea salt 

For Serving 

• 3-4 Vegan-friendly flour tortillas, pita, or flatbread
• Optional: 1/4 cup red onion, diced
• Optional: 1/4 cup baby tomatoes, diced
• Optional: 1/4 cup ripe avocado, thinly sliced 

Directions: 

1. Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable. 
2. Taste and adjust flavor as needed, then add kale, and toss. Set aside. 
3. To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tablespoons hot sauce, garlic powder, and a pinch of salt. Toss to combine/coat. 
4. Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and saute for 3-4 minutes, mashing a few chickpeas gently with a spoon to create texture. 
5. Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tablespoon of hot sauce. Stir to combine. Set aside. 
6. To assemble, top each wrap with a generous portion of the dressed kale salad, 1/4 cup buffalo chickpeas and sprinkle with diced tomato, onion, and avocado.