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Buffalo Veggie Wraps

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Ingredients Method

Ingredients
  

  • 2 cups chopped cauliflower
  • 1 15.5 oz can chickpeas (drained and rinsed)
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp parsley
  • 1 tbsp oil (divided)
  • 1/2 cup buffalo sauce
  • 1/4 red onion (thin sliced)
  • 1 cup spring mix or spinach
  • 1 small tomato (diced)
  • 1/2 cup shredded cabbage
  • 2-6 tortillas, wraps or large lettuce leaves
  • 2 tbsp white bbq sauce (link to recipe above)

Method
 

  1. Place chickpeas and chopped cauliflower in a medium to large bowl. Drizzle with about 1 tsp oil, then season generously with salt and pepper and sprinkle with paprika, garlic and parsley to taste. Toss well to combine.
  2. Heat remaining oil in large non-stick skillet over medium heat. Add chickpeas and cauliflower and cook 5-7 minutes, or until cauliflower is almost fork tender. Add buffalo sauce, toss, and cook another 1-2 minutes. Remove from heat when cauliflower is at your desired doneness.
  3. If you're making homemade white bbq sauce, prepare it while the chickpeas and cauliflower are cooking.
  4. Lay out your wraps, tortillas or large lettuce leaves and layer your veggie filling; spinach or spring mix, onions, tomatoes, then top with a generous spoonful of buffalo chickpeas and cauliflower. Drizzle with white bbq, ranch or blue cheese dressing and serve.