Delicious and very similar to the real thing but much better for you! Make them and see for yourself!
Recipe
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Buffalo chickpea “filling” :
1 tbsp olive oil
2 cloves of garlic, minced
1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
1/2 cup tomato sauce
3 tbsp hot sauce (franks buffalo)
2 tbsp plant-based milk (almond)
1 tbsp balsamic vinaigrette
Spice mix: 1 tsp onion powder, 3/4 tsp coconut sugar (or brown sugar), 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp ground cumin, sea salt, ground pepper, and 1 tbsp chili powder to taste
Directions
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Using a fork, roughly mash the chickpeas in a bowl.
Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
Taste the mixture, if you want it spicier, add more chili powder to taste.
Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. *(Microwave for 15 seconds if they are ripping)
Place every tortilla seam-side down on the baking sheet, next to each other.
Brush them with a little bit of vegetable oil (to make them even more crispy).
Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
Enjoy with your favorite dip! Mine is Frank’s red hot !