This recipe needs little introduction but I'll try. It's a healthy yet mouthwatering twist on your typical buffalo chicken wrap! I used these chick peas several ways last week including in a whole wheat wrap, on top of two lettuce leaves for a lettuce wrap, on a salad and as a side dish. You really can't go wrong with buffalo sauce, can you? I can't wait to make this recipe again and the best part is how fast and easy it was!
Vegetarian Buffalo Chick Wrap
by Ali Caron, RD
1 Tablespoon olive oil
1 medium shallot, chopped
1 can chick peas, drained and rinsed
1/2 cup buffalo sauce
Directions: Heat olive oil in large saute pan over medium heat. Add shallots and cook for about 2 minutes. Add in chick peas and buffalo sauce. Stir occaisonally and cook for 5-10 minutes or until thickened slightly. Add about 1/3-1/2 cup to a whole wheat wrap with lettuce, tomato and ranch dressing if desired or serve on a lettuce leaf, on top of a salad or serve as a side dish.
Nutrition Facts: 166 Calories, 5g Fat, 26g Carbohydrates, 6g Protein, 5g Fiber, 509mg Sodium, 216mg Potassium