mexi cali

Spicy Buffalo-Style Hot Chickpea Wraps

Method

&lt;ol&gt;&lt;li&gt;Mix the chickpeas and sauce pouches together in a small saucepan and bring to a simmer.&lt;/li&gt;&lt;li&gt;Make a slit in the tortilla from the middle to the outside. In the first quarter of the tortilla where you have made the slit, place the cheese. Then, in the 2nd quadrant, spoon in 1/3 of the chickpeas (there might be some extra sauce leftover), but not too close to the outer edge. Then, in the 3rd quadrant, add the vegetables. In the last spoon over the buffalo or Sriracha sauce.&lt;/li&gt;&lt;li&gt;Sprinkle some of the onion over the chickpeas. Then carefully, fold over the cheese quarter so that it lies over the chickpeas, then fold this quarter over and then the last so the whole thing looks like a stuffed triangle. Tuck in any bits that have escaped!&lt;/li&gt;&lt;li&gt;Heat your frying pan or griddle pan and add a little oil, add the wraps one at a time, or together if you can. Cook over a moderate heat until golden, flip and cook the second side.&lt;/li&gt;&lt;li&gt;Serve as they are or with a drizzle of sour cream or more buffalo sauce - or both!&lt;/li&gt;&lt;/ol&gt;

This style of making the wraps make them into easy-to-eat pockets and keep them lovely and crisp, but you can also make them in the traditional way by spooning the bits down the middle of the tortilla and rolling. Buffalo sauce is a spicy sauce made with hot sauce, Worcestershire sauce, butter and vinegar. If you have some of that, use that - or you can make your own if you want. But, to keep things quick and easy, we use simple, but delicious, Sriracha sauce and top with a little cr&#232;me fraiche or soured cream. You can vary the cheese and crunchy bits to suit what you have at home and what you like to eat. 

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