Buffalo Chickpea Wrap

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. This recipe meets the USDA guidelines for K12 and childcare programs.

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Servings: 12

Serving Size: 12.06 ounces

Ingredients

Buffalo sauce
1 1/4 cups buffalo sauce
4 tablespoons ketchup
1/2 cup canola oil
2 tablespoons cornstarch
2 tablespoons water

Dressing
1 1/2 cups cannellini beans, canned, drained, rinsed
2 teaspoons white vinegar, distilled
3 tablespoons lemon juice
1/4 teaspoon onion powder
1/4 teaspoon dill weed, dried
1/2 teaspoon Kosher salt

Celery cabbage slaw
4 cups cabbage, coleslaw mix
2 cups celery, sliced

Chickpea crumbles
7 cups garbanzo beans, canned, drained, rinsed
2 cups panko bread crumbs
1/2 cup all-purpose flour
4 teaspoons onion powder
1/2 teaspoon garlic powder
2 teaspoons Kosher salt
2 teaspoons ground black pepper

For service
12 flour tortillas, whole-grain, 12″
11 1/2 cups spinach

Preparation

1. For buffalo sauce – In a pot over medium heat, combine ingredients in step 1 and bring to a boil, then lower heat to a simmer.
2. In a mixing bowl, whisk cornstarch and water together to create a smooth paste. Slowly pour cornstarch into sauce and whisk for 1-2 minutes or until mixture can coat the back of a spoon. Strain and follow proper cooling procedures, then wrap and place into cooler until making chickpea crumbles.
3. For dressing – using a food processor, blend cannellini beans, vinegar, lemon juice, onion powder, dill weed, and salt until smooth. If scaling recipe, you may need to do this step in batches. Cover and place into cooler if not using immediately.
4. For celery cabbage slaw = place cabbage coleslaw mix and celery in a large mixing bowl. Add dressing and mix well. Wrap and place into cooler until service.
5. For chickpea crumbles – Use a food processor to break up chickpeas into smaller pieces but do not process into a paste. Work in batches as needed. Place beans into a large mixing bowl. Add half of buffalo sauce and remaining ingredients in step 5. Mix well, making sure breadcrumbs are fully moist and no dry spots are in the mixture.
6. Preheat oven to 350° F. Place chickpea mixture in a single layer onto parchment lined sheet pans and bake for 15 minutes. Rotate pan and use a spatula to move mixture around and bake for another 15 minutes or until crumbles are dark-golden brown. Remove from oven and toss with remaining buffalo sauce. Follow proper cooling procedures, then wrap and place into cooler until service. Note – if serving mixture hot, bring second half of buffalo sauce to proper temperature before adding to mixture. Hold hot for service.
7. To assemble – using a flat top grill or other method, heat tortilla to become pliable. Add 2.5 ounces of celery cabbage slaw in the middle of tortilla. Add 4 ounces of chickpea crumbles, then top with 1 ounce of spinach. Fold corners in and wrap tightly. Cut in half and serve.

Nutrition information 

Calories: 619 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Carbohydrate: 90g Fiber: 20g Total Sugars: 12g Protein: 21g Sodium: 1,644mg

Notes

2oz Meat Alternative (4 oz Chickpea Crumbles), 2oz Grain Equivalent (1 x 12-inch Whole Wheat Tortilla), ¼ cup Vegetable Other (Cabbage, Celery), ¾ cup Dark Green Vegetable (Baby Spinach), 2 Tablespoon Red/Orange Vegetables (Carrots)

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.