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Spicy Buffalo Chickpea Wraps

Hot-sauce-tossed crispy chickpea wraps with maple-hummus dressing and creamy avocado.

Ingredients

• ⅜cup hummus
• 1½- 2 Tbsp maple syrup (plus more to taste)
• 1small lemon, juiced
• 1bundle kale (cleaned, large stems removed, roughly chopped)
• 115-ounce can chickpeas (rinsed, drained and dried)
• 1 tbspolive oil
• 4Tbsp hot sauce* (divided)
• 1minced garlic clove
• 1pinch sea salt
• Flour tortillas, pita, or flatbread
• ¼cup baby tomato, diced optional
• ¼ripe avocado, thinly sliced optional

Instructions

1. Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine.
2. Then add romaine lettuce or kale, and toss. Set aside.
3. To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add olive oil, 3 Tbsp hot sauce, garlic, and a pinch of salt - toss to combine/coat.
4. Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes.
5. Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.
6. To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a prinkle of diced tomatoes and avocado.