Happy Friday!! I haven’t been posting for a few weeks now and I’m super excited to be back. As most of you know, I was hacked in March, and I’ve had some technical difficulties since then. Things are definitely on the upswing, but having issue after issue just kind of gets to you, you know? So I’ve been taking a more chill approach to blogging. Not so regimented or structured – just posting when there’s a good recipe to be shared. Summer’s also here too, so it means that more people are going to be out having fun instead of reading food blogs! I, for one, have a lot of things I want to do this summer – I’m training for this big hike I want to go on in the fall, and I’m scouting out some places I can go camping with my dad.
My dad is really big into camping, but the challenge is getting him to take time off of work to go. He runs his own business, so everything is kind of on his shoulders. But #YOLO, right, so I’m definitely going to be pushing for some trips this summer. Let’s just hope he doesn’t try to bring along the Camp Suds he’s been holding on to since the 1980’s!
As I’ve been riding the waves of the changes life’s thrown at me the past couple of months, I keep feeling this overwhelming urge to get off the grid and go have adventures. I’ve been to a couple of National Parks out west but there’s just so much I want to see. I feel like when you’re outdoors, surrounded by Earth’s beauty, all of the mundane problems of life just slip away. In the end, it doesn’t matter what car you drove or how your house was decorated or what clothes you wore. All of these things are transient. Life’s really about the experience; it’s about the relationships and how much you loved. That’s all you can take with you.
That’s enough musing for today, on to the recipe. It’s kind of a crime that this is my first recipe containing hot buffalo sauce. It’s because I LOVE buffalo sauce, and I eat it with pretty much everything. I just love spicy food in general (if you haven’t noticed from the recipes over here)!!
What makes this wrap different from other vegan buffalo chickpea wraps is the fact that you dry roast the chickpeas with salt and pepper, and THEN add on the buffalo sauce – making sure the chickpeas stay meaty and slightly crispy. Add on some gauc, a little ranch to cool things down, and some veg – perfection. I hope y’all love this recipe!!
Buffalo Chickpea Wraps
These buffalo chickpea wraps are perfect for lunch, with salt + pepper chickpeas, guacamole, tangy ranch, and hot buffalo sauce!
- 1 15 oz Can Chickpeas rinsed and dried
- Drizzle Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 2 Whole Grain Tortillas or Wraps
- Red Onion sliced or chopped
- Romaine Lettuce
- Vegan Ranch Dressing
- Your Favorite Buffalo Sauce I like Frank's
Preheat the oven to 425 degrees F.
Rinse and dry the chickpeas so that they're totally dry. Remove any loose skins if needed.
In a bowl, mix chickpeas with olive oil, salt, and pepper. Mix well until chickpeas are evenly coated.
On a baking sheet lined with parchment paper, bake chickpeas for 20-25 minutes, or until crisp.
Once chickpeas are slightly cooled, assemble the wraps. Take 2 tortillas or wraps, and spread the guacamole on them. Add on the chickpeas and red onion, and drizzle with a little vegan ranch and as much buffalo sauce as you like. Then, add on as much romaine as you like. Wrap up the wraps and serve.
Quote of the Day:
The clearest way into the Universe is through a forest wilderness.– John Muir
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)