If I was to survey my dad’s pantry right now, I’d likely only find canned soup, black pepper, and a giant jar of jalapeños. You know, the essentials. I coat my food with black pepper before ever trying it. When we eat Thai, you can hardly see my food under the blanket of sriracha. When we order takeout, I request “extra spicy, no seriously.” It’s a habit I’ve passed on to John, too, who now outdoes me in the hot sauce department, and has become even more of a sauce addict than I am. We’re quite the pair. This recipe was inspired by a meal a friend made me a long time ago. It was so simple but so delicious: Buffalo chicken wraps with bleu cheese dressing, romaine lettuce, and vegetables. It was so, so good that it has stuck in my mind and I’ve been wanting to make a plant-based version ever since. This recipe is easy to make, requiring just 10 ingredients and 30 minutes. The concept is so simple: 3-ingredient hummus-based dressing, tossed with romaine lettuce;Chickpeas seasoned with hot sauce + garlic powder, and lightly sautéed;Add to a pita or tortilla, roll up, and serve! Yes, it’s that easy. I hope you all love these wraps! They’re: SavorySpicyHeartyCrunchy from the vegetablesTender from the chickpeasQuickProtein- + fiber-filled& Delicious These would make the perfect lazy weeknight dinner when you’re craving something satisfying but quick. If you’re weary of the spice level, it’s actually quite mild against the dressing! But you can always scale back and go for more of a classic crispy chickpea as well. If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
