BUFFALO CHICKPEA WRAPS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, garlic powder, salt, buffalo sauce, hummus, lemon juice, water, large tortillas, romaine lettuce, tomato, red onion
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until lightly browned, 2-3 minutes.
- Add the garlic powder, salt, and buffalo sauce and cook for 2 more minutes, until the sauce thickens and the chickpeas have browned. Set aside.
- In a small bowl or liquid measuring cup, combine the hummus, lemon juice, and water and whisk thoroughly.
- To assemble a wrap, top a tortilla with romaine, chickpeas, tomatoes, and red onion, then pour on the dressing.
- Fold in the sides of the wrap and roll up like a burrito. Cut in half.
- Enjoy!
Nutrition Facts : Calories 642 calories, Carbohydrate 88 grams, Fat 21 grams, Fiber 20 grams, Protein 25 grams, Sugar 12 grams
CRISPY BUFFALO CHICKPEAS
There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.
Provided by Food Network Kitchen
Time 1h10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Remove any skins that have loosened. If desired, remove the skins from all the chickpeas (this will result in a slightly crispier chickpea, but it is not necessary). Transfer the chickpeas to a medium bowl and toss with the baking soda, 1/2 teaspoon salt and a few grinds of pepper.
- Melt the butter in a small skillet over medium heat. Add the celery salt, garlic powder and onion powder and cook, stirring, until the spices are lightly toasted and fragrant, about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well.
- Scatter the chickpeas on a rimmed baking sheet in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, tossing them and rotating the sheet halfway through, 55 to 60 minutes. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 5 minutes more.
- Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat. Let sit on the baking sheet until cooled completely, about 30 minutes. Store in an airtight container for up to 5 days at room temperature.
EVEN BETTER BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: butter, hot sauce, distilled white vinegar, worcestershire sauce, garlic powder, chicken breasts, dinner roll, green leaf lettuce, coleslaw, blue cheese dressing, blue cheese crumbles
Provided by Tasty
Categories Lunch
Yield 12 sliders
Number Of Ingredients 11
Steps:
- Combine the butter, hot sauce, white vinegar, Worcestershire, and garlic powder to create your buffalo sauce (or substitute with two cups of premade buffalo sauce).
- Place four chicken breasts in your slow cooker and cover with the sauce.
- Cook on high heat for four hours.
- When the chicken has finished cooking, shred the chicken breasts with two forks.
- On the side, mix together the coleslaw veggie mix and blue cheese dressing.
- To assemble your sliders, layer dinner rrolls, green leaf lettuce, buffalo chicken, blue cheese coleslaw, and blue cheese crumbles.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 12 grams, Fat 28 grams, Fiber 1 gram, Protein 19 grams, Sugar 8 grams
BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls, shredded mozzarella cheese, rotisserie chicken, hot sauce, ranch dressing, butter
Provided by Scott Loitsch
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 6
Steps:
- Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
- Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
- Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
- Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
- Place the top half of the rolls on top and brush evenly with melted butter.
- Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
- Remove from oven, cool slightly before transferring to a cutting board.
- Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
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