3-5 tbsp Frank's Red Hot (You do you based on your spice level, I'm a solid 5 tbsp kinda gal)
3 hearts of Romaine
1 cucumber, chopped
5 Roma tomatoes, chopped
Flatbread
Greek yogurt Ranch dressing
Frank's Red Hot (optional for extra heat)
Instructions
In a skillet, heat the coconut oil over medium-high heat.
Add the chickpeas and Frank's, toss to thoroughly coat.
Let them roast for about 7-9 minutes over high heat, stirring occasionally.
Remove the chickpeas from the heat and mash maybe about ¼ of the chickpeas with a fork to add some texture.
Prepare each flatbread with the chopped romaine, cucumber + tomatoes.
Drizzle Ranch dressing on top and even some extra Frank's if the spirit moves you.
Notes
Romaine, cucumber and tomato are my preferred toppings but feel free to add your own twist. Toss in some bleu cheese, celery, carrots, whatever floats your boat.
Recipe by Lauren Anne at https://bylaurenanne.com/buffalo-roasted-chickpea-wraps/