So my mom makes this amazing shredded buffalo chicken and she lets in cook in a crock pot basically all day and makes sandwiches with Chibatta bread. It was one of her go to Sunday football lunches and I have been craving something with that buffalo flavor for a while.
This is so quick and fast and easy that even I can do it. But the only thing that you can’t change in this recipe is what kind of buffalo sauce you use – you don’t even have to make it from scratch!
Here are the lovely ingredients for one wrap:
- FRANK’S Buffalo Sauce
- Chickpeas (1/2 C)
- Vegan Mayo (1 TBS)
- Lemon Juice (1 TBS)
- Red Onion
- Salt and Pepper
Honestly this is so easy guys.
Step one: rinse and drain your chickpeas and pulse them with mayo, lemon, salt and pepper to taste, and as much sauce as your heart desires in a blender or food processor until they are flakey, not mushy.
Step two: Warm your tortilla a bit and put your lettuce, tomato, and onion in the center. Put your chickpeas on top, dizzle a bit more sauce, wrap, and enjoy!
It’s so funny how although there is a texture difference from chicken, it’s not a very noticeable change in taste. Just goes to show that poultry doesn’t really have a distinct flavor – it’s all about those sauces and seasoning. And if you haven’t had Franks, you actually haven’t lived. I’ve also used it to make vegan cauliflower wings from Hot for Food that even my father, #1 fan of buffalo wings, approved of.
Well that was pretty easy. Until next time,