Buffalo Broccoli & Tahini Chickpea Wrap
Ingredients
Serving = 3 servings
- 2-3 heads of broccoli
- 15-oz. canned chickpeas, rinsed and drained
- 2 tbsp extra-virgin olive oil
- 3 tbsp buffalo sauce, unsweetened
- 6 almond flour or low carb tortillas
- 2 tsp salt
- 1 1/2 tsp pepper
For the tahini Caesar dressing:
- 1/4 cup tahini
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp capers, finely chopped
- 2 tbsp lemon juice
- 2-3 tbsp water (to thin sauce)
Toppings:
- 1 avocado
- 1/2 bunch fresh cilantro or parsley, chopped
- 1/4 cup red onion, thinly sliced
- 2 tsp basil or chia seeds
Process
- Preheat oven to 425°F.
- Place broccoli florets and chickpeas in a mixing bowl. Toss with 1 tbsp oil, 1 tsp salt, and 1/2 tsp pepper until evenly coated.
- Spread seasoned broccoli and chickpeas on a large rimmed baking sheet. Bake for 20 minutes, tossing the veggies once halfway through.
- While broccoli and chickpeas roast, prepare the dressing by combining tahini, lemon juice, garlic powder, capers, mustard, and 1 tsp. salt and black pepper in a bowl. Gradually whisk in 2 to 3 tbsp of water to achieve desired consistency.
- Remove the broccoli and chickpeas from the oven and toss with the buffalo sauce.
- To prepare wraps, spread ~1-2 Tbsp. tahini Caesar dressing evenly over each tortilla. Top with buffalo broccoli and chickpeas. Add toppings of choice. Drizzle the remaining tahini Caesar dressing overtop.
Tips:
- This is a vegetarian recipe, but we like to add in chicken for extra protein. We use leftover rotisserie chicken in this dish.
- Frozen broccoli works just as well in this recipe. We suggest using a 12oz bag and keeping the prep and cook steps the same. No need to defrost- just add it directly to the roasting pan from frozen.
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