Buffalo Chickpea Collard Wraps
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Total Time
30 mins
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Servings
12 wraps
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Course
Main Course, Lunch
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Cuisine
American
Buffalo Chickpea Collard Wraps
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Everything you love about buffalo chicken dip, made vegetarian and stuffed into collard wraps! Filled with protein, veggies, and all things tasty.
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Ingredients
Buffalo Chickpeas
- 2 oz cans chickpeas drained, 396 g cans
- 8 oz cream cheese 226 g
- 1 cup cheddar cheese 112 g, shredded sharp
- ½ cup hot sauce 120 mL, Frank's brand
- 2 tsp garlic powder
- 1 oz packet ranch seasoning mix 28 g
The Rest
- 2 carrot
- 1 cucumber
- 2 avocado
- 1 cup alfalfa sprouts
- 12 large collard greens leaves
Instructions
- Melt: In a microwave-safe bowl, stir together all Buffalo Chickpeas ingredients. Microwave in 30 second increments until the cheese is melted and cream cheese has softened enough to stir.
- Mash: Using a potato masher or a fork, roughly mash the chickpeas until the mixture is fairly cohesive.
- The Rest: Cut the carrot and cucumber into thin strips about 3 inches long. Slice the avocado thinly.
- Prep Collards: Cut the thickest part of the stem from each collard green by cutting vertically on either side of the stem into a V shape.
- Parboil Collards: In a large pot or skillet, bring 2 to 3 inches of water to a simmer. Working one at a time, drop each leaf into the water, letting it simmer for 10 seconds, or until it turns bright green and becomes pliable. Set on a towel to dry.
- Assemble: Cut the thickest part of the stem from each leaf. Spoon buffalo chickpea mixture onto the leaf, followed by sliced veggies and alfafa sprouts. Roll up like a burrito (see photos).
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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