Buffalo Chickpea Cauliflower Wraps — Bella Oldham

Buffalo Cauliflower Chickpea Wraps with a greek yogurt dipping sauce. Pumpkin isn’t the only thing back in season this fall. Cauliflower is back and  better, baby. Try this buffalo cauliflower recipe with chickpeas for added protein and fiber. Recipe included below! I hope you enjoy.&nb

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Gather all ingredients and preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Step 2

In a small saucepan, combine the Franks Red Hot, honey and butter/oil. Bring to a simmer for 6 minutes.

Step 3

In a large bowl, add cauliflower florets, chickpeas, paprika, garlic powder, salt, and pepper. Pour your buffalo sauce over the florets and mix until all florets are evenly coated in seasoning/sauce.

Step 4

Add seasoned florets to the lined baking sheet and roast for 18-20 minutes or until the edges are crispy golden brown and caramelized.

Step 5

While the cauliflower roasts, make the yogurt ranch sauce by combining all in a small bowl. Taste and season along the way and adjust to your liking. Too acidic? Add honey. Too sweet? Add lemon or more yogurt. Too thick? Add water. Lacking that pop of flavor? Add additional garlic, paprika, fresh herbs or sea salt.

Step 6

Once the cauliflower and chickpeas are golden, add 1/3 cup of cooked chickpea/cauliflower mixture onto a single tortilla. Add a small handful of romaine lettuce and a dollop of your greek yogurt ranch. Wrap like a burrito by first folding in the sides then folding over an edge and rolling it into a wrap. Repeat.

Step 7

Bring 2 tablespoons of a neutral oil to heat in a large skillet. Add wraps folded side down. Allow for the tortilla to brown and then flip (roughly 2-3 minutes each side).

Step 8

Serve with additional greek yogurt ranch and enjoy!

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