Serves 3
2 tablespoons white vinegar
1 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt
2 (15 ounce) cans no-salt-added chickpeas, rinsed
1/2 cup whole-milk plain Greek yogurt
2 tablespoon hot sauce, such as Frank’s RedHot
1/2 cup crumbled blue cheese
4 cups chopped red leaf or romaine lettuce
1 cup shredded carrot
1 cup thinly sliced celery
4 8-inch spinach or whole-wheat wraps
Position rack in upper third of oven; preheat to 400 degrees F.
Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 35 to 40 minutes.
Meanwhile, combine yogurt and hot sauce in a small bowl. Stir in blue cheese.
Divide lettuce, carrot and celery among wraps. Top each with 1/4 cup of the chickpeas and 2 tablespoons sauce. Roll up. Cut in half to serve, if desired.
To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400 degrees F for 5 to 10 minutes.
Calories: 346 per wrap