Have we created the perfect dish for vegetarians looking to mix up their backpacking lunches? While we don’t want to make any promises, we’re pretty confident that the answer is yes! Not a vegetarian? Add tuna for a little extra protein kick!
Makes: 4 wraps (or 6 if tuna is added)
- 1 can of tuna (highly recommended but optional)
- 1 can of chickpeas, drained, rinsed and mashed up
- 4 Tbsp Franks Hot Sauce (or other hot sauce packets)
- ¼ fresh onion, chopped
- ½ fresh bell pepper, chopped
- 1 carrot, grated
- 1 cabbage or lettuce leaf per person
- 1 Ranch Dip packet
- Add mayo to bring the mixture together
- Salt and pepper to taste
- 1 flour tortilla per person
Cooking Equipment Needed: 1 utensil and ziplock bags!
Preparation is key! Drain, rinse, and mash your chickpeas (and tuna if using it). Chop your fresh onion and bell pepper. Grate your carrot and chop your cabbage. Now we mix! Combine your chickpeas/tuna with your bell pepper and onion mixture and add in the hot sauce and mayo. IMPORTANT – do not add hot sauce or mayo to this mixture if you are making it more than several hours ahead of time or the mixture will get unpleasantly soggy. Serving time! Dish out the buffalo chickpea mixture evenly between your tortillas. Top with some lettuce or cabbage and the grated carrot. Are you a Ranch person? Now is your time to shine – grab that ranch and load ‘er up! Once you have everything added to the tortilla, wrap it up and dig in.