A delicious and approachable finger food featuring the well-loved buffalo 'wing' sauce.


  1. Place cooked and cooled chickpeas in a blender or food processor (or, you can simply use a potato masher)
  2. Add the buffalo wing sauce and ¼ cup of cheese. If you are not using cheese, I recommend adding 2 Tbsp of olive oil or coconut oil instead for adhesion and healthy fats.
  3. Pulse the chickpeas, buffalo sauce and cheese together until desired consistency is achieved. I left mine a little on the chunky side but if you prefer a smoother consistency like hummus, just keep pulsing (stopping to scrape the sides down as necessary).
  4. Remove contents into a mixing bowl and add remaining ¼ cup cheese, green onion and any crunchy add-ins. Use a spatula to mix the contents together before spreading on tortillas.
  5. Lay each tortilla out on a flat surface and divide the mixture among them -- spread the mixture evenly over the full surface of the tortilla using a spreading knife or spatula.

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