Butter lettuce is a thing of beauty. I just can't get enough of the vibrant green colour, nor the soft, buttery texture of the leaves. I'm also a total sucker for anything buffalo flavoured. Mix in some sliced avocado and top with a lime crema and you've got a delightful, meatless meal. Hello Meatless Monday!
Buffalo Chickpea Lettuce Wraps
1 15oz can chickpeas drained and rinsed
1 Tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
2-4 Tbsp Franks Redhot Sauce (sub bbq sauce)
1 head of butter lettuce or your favorite lettuce!, leaves removed
1 avocado thinly sliced
1 rib of celery, chopped
2 Tbsp chopped fresh chives
2 Tbsp crumbled feta *optional*
1/4 cup plain greek yogurt or sour cream
1 to 2 Tbsp lime juice
Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper.
Place the chickpeas on a paper towel and pat the as dry as you can. Remove any loose skins.
Put the chickpeas on in a bowl, drizzle with olive oil, sprinkle on the paprika, garlic powder, and a bit of salt. Toss well to coat. Spread the chickpeas in a single layer on the baking sheet.
Bake for 15 to 20 minutes, toss well and flip, then bake for about 15 to 20 minutes more, depending on how crispy you like them.
Remove the chickpeas and lightly toss in 1 to 2 tablespoons of Franks hot sauce and the chopped celery. Add more sauce, to taste.
Assemble the lettuce wraps by placing a few chickpeas in the center of the lettuce leaves. Add on the slices avocado, chives, and feta is using. Drizzle with the lime crema and add a spritz of lime!
Whisk together the ingredients until smooth! Store in a sealed container in the fridge for a few days.