Name: Spicy Buffalo Chickpea Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 (wraps)
Ingredients: 1/3 cup hummus ((or store-bought)); 1 1/2 - 2 Tbsp maple syrup ((plus more to taste)); 1 small lemon, juiced ((1 small lemon yields ~2 Tbsp or 30 ml)); 1-2 Tbsp hot water ((to thin)); 1 head romaine lettuce ((or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)); 1 15-ounce can chickpeas ((rinsed, drained and dried // ~ 1 1/4 cups per can when drained)); 1 Tbsp coconut oil ((or sub grape seed or olive oil)); 4 Tbsp hot sauce* ((divided // I used Louisiana’s Pure Crystal Hot Sauce)); 1/4 tsp garlic powder ((or sub 1 minced garlic clove per 1/4 tsp powder)); 1 pinch sea salt; 3-4 vegan-friendly flour tortillas, pita, or flatbread; 1/4 cup red onion, diced ((optional)); 1/4 cup baby tomato, diced ((optional)); 1/4 ripe avocado, thinly sliced ((optional))