Buffalo Chickpea Slaw Wraps
- 25 min
- β β¬2.23
- 2 servings
- Easy
Main ingredients: chickpeas, white cabbage, carrots, and wholegrain tortillas. Allow about 25 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly.
Cook
Wash white cabbage
Wash white cabbage, remove the tough core and shred very finely. Wash and peel carrot, then grate finely.
Mix unsweetened soy yogurt alternative
Mix unsweetened soy yogurt alternative and apple cider vinegar thoroughly in a separate bowl.
Add tap water
Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Thoroughly combine white cabbage
Thoroughly combine the already prepared white cabbage, carrot, unsweetened soy yogurt alternative and apple cider vinegar in a bowl, without adding a second portion of the same ingredients.
Heat rapeseed oil in a pan
Heat rapeseed oil in a pan over medium heat. Add chickpeas and fry for 7 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat. Add smoked paprika and stir for just 30 seconds until fragrant, taking care not to let anything darken.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Warm wholegrain tortillas in a dry pan
Warm wholegrain tortillas in a dry pan for 20β30 seconds per side until flexible.
Divide the chickpeas
Divide the prepared chickpeas, white cabbage and carrot over the open wholegrain tortillas and leave them open for now.
Finish
Fold in the sides
Fold in the sides, roll tightly and serve seam-side down.
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Recipe from VegPlan Β· https://vegplan.app/recipes/buffalo-chickpea-slaw-wraps
