Thanks to these super simple Lettuce Wraps, I've rekindled my love affair with chick peas. I've basically made it my goal to start including them as our "protein" for one meal a week, because they're so delicious and will basically absorb any flavor you decide to dress them in.
Did I mention they're actually pretty good for you? In one cup of chick peas alone there are 15 grams of protein, 12 grams of dietary fiber and 8% of your daily recommended intake of calcium (in a bean people! A bean!).
They're also loaded with carbohydrates, so be careful not to eat them with mass quantities of rice, pasta and bread!
So for this weeks chick pea challenge, I decided to grab a bottle of buffalo sauce and make a tangy wrap.
Buffalo "Chix"pea Wrap
15.5 oz can of chick peas
1 cup finely chopped or shredded carrots
3/4 cup finely chopped or minced onion
1 TBS minced garlic (more or less, adjust to your taste)
1/2 cup buffalo sauce
8-10" soft taco shells (the smaller you use the more servings you'll get)
Salsa (we used black bean corn salsa to give a southwestern sort of feel)
Lettuce (you can leave this off if you're not a fan of leafy greens)
Ranch dip (we basically take Tofutti sour cream and add in ranch powder mix, our grocery sells a vegan version)
Cut up carrots and onions.
Line a saute pan with some oil and cook chick peas, minced carrots, onion and garlic on low-medium heat.
Add buffalo sauce.
Cook on low simmer for 10 minutes.
Layer lettuce, salsa and ranch dip in your wrap. Top with chick pea buffalo mixture (add more buffalo sauce if you like it tangy).
Wrap up and eat.