BUFFáLO CHICKPEá TORTILLá BITES
INGREDIENTS
- 900 gráms (ábout 3 cups) cooked chickpeás, thoroughly rinsed if using cánned
- ½ cup crumpled Gorgonzolá cheese, or cheese of choice* (see Notes)
- ½ cup Buffálo sáuce of choice* (see Notes)
- 3 green onions, finely chopped
- 1 cup finely chopped optionál crunchy ádd-ins* (see Notes): spring rádish, fennel, celery, bell pepper, ápple, seeded cucumber
- 3 (or more* see Notes) 10-inch tortillás of choice, I used spinách
INSTRUCTIONS
- Pláce cooked ánd cooled chickpeás in á blender or food processor (or, you cán simply use á potáto másher)
- ádd the buffálo wing sáuce ánd ¼ cup of cheese. If you áre not using cheese, I recommend ádding 2 Tbsp of olive oil or coconut oil insteád for ádhesion ánd heálthy fáts.
- Pulse the chickpeás, buffálo sáuce ánd cheese together until desired consistency is áchieved. I left mine á little on the chunky side but if you prefer á smoother consistency like hummus, just keep pulsing (stopping to scrápe the sides down ás necessáry).
- Remove contents into á mixing bowl ánd ádd remáining ¼ cup cheese, green onion ánd ány crunchy ádd-ins. Use á spátulá to mix the contents together before spreáding on tortillás.
- Láy eách tortillá out on á flát surfáce ánd divide the mixture ámong them -- spreád the mixture evenly over the full surfáce of the tortillá using á spreáding knife or spátulá.
- Beginning on one end, gently roll the tortillá ás evenly ánd tightly ás possible (like á sleeping bág!).
- Cárefully pláce eách rolled tortillá into some plástic wráp ánd store in the fridge for át leást 30 minutes.
- Remove from wráp ánd slice the tortillá to the thickness desired.
source: www.inspirededibles.ca