Ingredients:

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 stalk celery, diced
• ½ cup shredded carrot (about 1 medium carrot)
• ¼ cup diced cilantro
• 2 tablespoons finely diced red onion

• ¼ cup plain yogurt (Siggi’s or your choice)
• 3-4 tablespoons buffalo sauce (adjust for spice level)

• 3 (8-inch) tortillas of your choice
• 1 avocado, sliced
• 2-3 cups fresh spinach
• Sliced red onion

Instructions:

1. Prepare the Salad: In a large bowl, add the rinsed and drained chickpeas. Use a fork or masher to mash most of the chickpeas, leaving some whole for texture. Add the diced celery, shredded carrot, cilantro, and red onion.
2. Make the Dressing: Stir in the yogurt and buffalo sauce, adjusting the amount based on your desired spice level. Taste and season with salt and pepper as needed.
3. Assemble the Wraps: Lay a tortilla on a plate. Add one-third of the chickpea salad in the center of the tortilla. Top with fresh spinach, avocado slices, and red onion slices. Wrap like a burrito by folding in the ends and rolling tightly. Slice the wrap in half if desired.
4. Serve and Enjoy: These wraps can be eaten immediately or stored in the fridge for up to 5-7 days.

Notes:

• For a milder version, use a mild buffalo sauce. For more heat, use a spicier sauce!
• To make gluten-free, use gluten-free tortillas.

Nutrition