23m$18.38Buffalo Chickpea Lettuce Wrap Meal Prep
Vegan meal-prep lettuce wraps with buffalo-style chickpeas, crisp romaine lettuce cups, carrots, celery, and red bell pepper. This plant-forward lunch is gluten-free, dairy-free, peanut-free, and tree nut-free.
- Energy
- 327 calories per serving
- Protein
- 12.8 g per serving
- Carbs
- 44.2 g per serving
- Fat
- 10.9 g per serving
- Sodium
- 2095 mg per serving
Shopping options
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
smoked paprika
0.5 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
2%
garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
fine sea salt
0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
romaine lettuce hearts
3 Count
Kroger® Hearts of Romaine Lettuce
50%
celery stalks, thinly sliced
3 Count
Sleeved Celery
100%
gluten-free cayenne pepper hot sauce
0.5 Cup
Frank's RedHot Original Cayenne Pepper Hot Sauce, 12.0 fl oz
33%
red bell pepper, thinly sliced
1 Count
Organic Fresh Red Bell Pepper
100%
apple cider vinegar
1 Tablespoon
Kroger® 5% Apple Cider Vinegar
3%
carrots, peeled and cut into matchsticks
2 Count
Carrots
100%
canned chickpeas, drained and rinsed
2 Can
Kroger® Garbanzo Beans
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- canned chickpeas-2 cans
- gluten-free cayenne pepper hot sauce-0.5 cups
- extra-virgin olive oil-2 tablespoons
- apple cider vinegar-1 tablespoon
- garlic powder-1 teaspoon
- smoked paprika-0.5 teaspoons
- fine sea salt-0.5 teaspoons
- romaine lettuce hearts-3 heart
- carrots-2 medium
- celery stalks-3 stalk
- red bell pepper-1 large
Drain and rinse the chickpeas, then cut the carrots, celery, and red bell pepper as listed; separate the romaine hearts into sturdy lettuce cups, wash, and dry well.
Keep fingers clear of the Chef’s knife while cutting the vegetables.
Wash hands, cutting board, and knife before and after handling fresh vegetables.
In a mixing bowl, whisk the hot sauce, olive oil, apple cider vinegar, garlic powder, smoked paprika, and salt until you have a smooth buffalo-style sauce with even seasoning.
Heat a large skillet over medium heat, add the chickpeas and sauce, and simmer for 6 to 8 minutes, stirring often and lightly mashing some chickpeas until hot, saucy, and slightly thickened.
Stir hot sauce gently to reduce splattering from the skillet.
Let the buffalo chickpeas cool for 10 minutes, then divide them among meal-prep containers with the romaine cups and crunchy vegetables kept separate.
Refrigerate meal-prep containers within 2 hours of cooking.
To serve, spoon buffalo chickpeas into lettuce cups and top with carrots, celery, and red bell pepper.
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