Buffalo chickpea wrap

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.

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Servings: 12

Serving size: 11.44oz

In a pot over medium heat combine buffalo sauce, ketchup and oil and bring to a boil, then lower heat to a simmer.
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 back of spoon. Strain and follow proper cooling procedures, then wrap and place into cooler until making chickpea crumbles.

Using a food processor blend beans, lemon juice, vinegar and seasonings until smooth. If scaling recipe, may need to do this step in batches. Cover and place into cooler if not using immediately.

Combine coleslaw and celery in a large mixing bowl. Add Dressing and mix well. Wrap and store in cooler until service.

Use a food processor to break up beans 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, bread crumbs, flour and spices. Mix well, making sure breadcrumbs are fully moist and no dry spots are in mixture.
Preheat oven to 350°F. Spread 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 store in 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.

Using a flat top grill or other method, heat tortilla to become pliable. Add 2 1/2 ounces of celery cabbage slaw in middle of tortilla. Add 4 ounces of chickpea crumbles, then top with 1 ounce spinach. Fold corners in and wrap tightly. Cut in half and serve.

2 oz Meat Alternative, 2 oz Grain Equivalent, ¼ cup Vegetable Other, ¾ cup Dark Green Vegetable, 2 Tablespoon Red/Orange Vegetables.

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