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Buffalo Veggie Wraps

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Ingredients
  

  • 2 cups chopped cauliflower
  • 1 15.5 oz can chickpeas (drained and rinsed)
  • 1/8 tsp salt (or to taste)
  • 1/8 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp parsley
  • 1 tbsp oil (divided)
  • 1/2 cup buffalo sauce
  • 1/4 red onion (thin sliced)
  • 1 cup spring mix or spinach
  • 1 small tomato (diced)
  • 1/2 cup shredded cabbage
  • 2-6 tortillas, wraps or large lettuce leaves
  • 2 tbsp white bbq sauce (link to recipe above)

Instructions
 

  • Place chickpeas and chopped cauliflower in a medium to large bowl. Drizzle with about 1 tsp oil, then season generously with salt and pepper and sprinkle with paprika, garlic and parsley to taste. Toss well to combine.
  • Heat remaining oil in large non-stick skillet over medium heat. Add chickpeas and cauliflower and cook 5-7 minutes, or until cauliflower is almost fork tender. Add buffalo sauce, toss, and cook another 1-2 minutes. Remove from heat when cauliflower is at your desired doneness.
  • If you're making homemade white bbq sauce, prepare it while the chickpeas and cauliflower are cooking.
  • Lay out your wraps, tortillas or large lettuce leaves and layer your veggie filling; spinach or spring mix, onions, tomatoes, then top with a generous spoonful of buffalo chickpeas and cauliflower. Drizzle with white bbq, ranch or blue cheese dressing and serve.