Spicy Buffalo-Style Hot Chickpea Wraps

Spicy Buffalo-Style Hot Chickpea Wraps

Made With Our Punjabi Chickpea Masala -
2 SERVES
SERVES 3
prep
5 MINS PREP
20 MINS COOK
8 MINS COOK
Try these wraps for a healthy lunch idea – they are so delicious. Crispy, nutty, spicy, creamy and blue cheesy! Vary the bits to your taste!
Anjum Signature

Tailored to Taste
This style of making the wraps make them into easy-to-eat pockets and keep them lovely and crisp, but you can also make them in the traditional way by spooning the bits down the middle of the tortilla and rolling. Buffalo sauce is a spicy sauce made with hot sauce, Worcestershire sauce, butter and vinegar. If you have some of that, use that - or you can make your own if you want. But, to keep things quick and easy, we use simple, but delicious, Sriracha sauce and top with a little crème fraiche or soured cream. You can vary the cheese and crunchy bits to suit what you have at home and what you like to eat.
Ingredients
  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 tbsp. vegetable oil
  • 3 soft flour tortillas
  • 90g-100g blue cheese of your choice, or other semi-soft cheese like feta or goats cheese (we make ours with Roquefort)
  • 1-2 tbsp. Sriracha sauce. If you have buffalo sauce, you can be more generous
  • 3-4 gem lettuce leaves (depends on size), shredded- or baby spinach
  • 1 rounded tsp. finely chopped red onion, optional
  • Handful of shredded red cabbage, optional

Optional soured cream to serve

Method
  1. Mix the chickpeas and sauce pouches together in a small saucepan and bring to a simmer.
  2. Make a slit in the tortilla from the middle to the outside. In the first quarter of the tortilla where you have made the slit, place the cheese. Then, in the 2nd quadrant, spoon in 1/3 of the chickpeas (there might be some extra sauce leftover), but not too close to the outer edge. Then, in the 3rd quadrant, add the vegetables. In the last spoon over the buffalo or Sriracha sauce.
  3. Sprinkle some of the onion over the chickpeas. Then carefully, fold over the cheese quarter so that it lies over the chickpeas, then fold this quarter over and then the last so the whole thing looks like a stuffed triangle. Tuck in any bits that have escaped!
  4. Heat your frying pan or griddle pan and add a little oil, add the wraps one at a time, or together if you can. Cook over a moderate heat until golden, flip and cook the second side.
  5. Serve as they are or with a drizzle of sour cream or more buffalo sauce - or both!
Tailored to Taste
This style of making the wraps make them into easy-to-eat pockets and keep them lovely and crisp, but you can also make them in the traditional way by spooning the bits down the middle of the tortilla and rolling. Buffalo sauce is a spicy sauce made with hot sauce, Worcestershire sauce, butter and vinegar. If you have some of that, use that - or you can make your own if you want. But, to keep things quick and easy, we use simple, but delicious, Sriracha sauce and top with a little crème fraiche or soured cream. You can vary the cheese and crunchy bits to suit what you have at home and what you like to eat.
  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 tbsp. vegetable oil
  • 3 soft flour tortillas
  • 90g-100g blue cheese of your choice, or other semi-soft cheese like feta or goats cheese (we make ours with Roquefort)
  • 1-2 tbsp. Sriracha sauce. If you have buffalo sauce, you can be more generous
  • 3-4 gem lettuce leaves (depends on size), shredded- or baby spinach
  • 1 rounded tsp. finely chopped red onion, optional
  • Handful of shredded red cabbage, optional

Optional soured cream to serve

  1. Mix the chickpeas and sauce pouches together in a small saucepan and bring to a simmer.
  2. Make a slit in the tortilla from the middle to the outside. In the first quarter of the tortilla where you have made the slit, place the cheese. Then, in the 2nd quadrant, spoon in 1/3 of the chickpeas (there might be some extra sauce leftover), but not too close to the outer edge. Then, in the 3rd quadrant, add the vegetables. In the last spoon over the buffalo or Sriracha sauce.
  3. Sprinkle some of the onion over the chickpeas. Then carefully, fold over the cheese quarter so that it lies over the chickpeas, then fold this quarter over and then the last so the whole thing looks like a stuffed triangle. Tuck in any bits that have escaped!
  4. Heat your frying pan or griddle pan and add a little oil, add the wraps one at a time, or together if you can. Cook over a moderate heat until golden, flip and cook the second side.
  5. Serve as they are or with a drizzle of sour cream or more buffalo sauce - or both!
MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.
£3.00
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75p per 100g
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