Healthy buffalo chickpea wraps: The Minimalist Baker

These spicy buffalo chickpea wraps from Dana Shultz of The Minimalist Baker are the perfect choice for a lunchbreak or dinner. We wouldn’t blame you if you went for both.

Healthy buffalo chickpea wraps: The Minimalist Baker

With a healthy mix of carbohydrates, protein and heaps of flavour, these pockets of goodness are perfect for a post training meal.

To find more delicious creations to fuel your miles head over to The Minimalist Baker and get experimental in the kitchen. 

Serves 4 Prep time 20 Cook time 10

Vegetarian Vegan

Ingredients

  • DRESSING AND SALAD
  • 90g hummus
  • 37-45 ml maple syrup, plus more to taste
  • 1 small lemon, juiced (2 tbsp or 30 ml)
  • 1-2 tbsp hot water to thin (or 15-30 ml)
  • 1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
  • BUFFALO CHICKPEAS
  • 425 g can chickpeas, rinsed, drained and dried
  • 1 tbsp coconut or olive oil
  • 4 tbsp hot sauce - divided
  • 1/4 tsp garlic powder or 1 garlic clove - minced
  • Pinch sea salt
  • FOR SERVING
  • 3-4 flour tortillas or wholemeal pittas
  • Optional:
  • 1 small red onion, diced
  • 50g baby tomatoes, diced
  • 1/4 ripe avocado, thinly sliced

Method

  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 romaine lettuce or kale, and toss. Set aside.
  3. To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp 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 sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
  5. Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.
  6. To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
  7. Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

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