Buffalo Chickpea Lettuce Wrap Meal Prep

Ingredients

• 2 Can canned chickpeas, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 0.5 Cup gluten-free cayenne pepper hot sauce - 1/2 (cup)
• 2 Tablespoon extra-virgin olive oil - 2 (tablespoons)
• 1 Tablespoon apple cider vinegar - 1 (tablespoon)
• 1 Teaspoon garlic powder - 1 (teaspoon)
• 0.5 Teaspoon smoked paprika - 1/2 (teaspoon)
• 0.5 Teaspoon fine sea salt - 1/2 (teaspoon)
• 3 Count romaine lettuce hearts - 3 (hearts), Separate into sturdy lettuce cups, wash, and dry well.
• 2 Count carrots, peeled and cut into matchsticks - 2 (medium), peeled and cut into matchsticks
• 3 Count celery stalks, thinly sliced - 3 (stalks), thinly sliced
• 1 Count red bell pepper, thinly sliced - 1 (large), thinly sliced

Instructions

1. Prep chickpeas and vegetables

   1. *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.

2. Whisk the buffalo-style sauce

   2. 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*.

3. Simmer buffalo chickpeas

   3. 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*.

4. Cool and pack for meal prep

   4. Let the buffalo chickpeas *cool for 10 minutes*, then divide them among meal-prep containers with the *romaine cups and crunchy vegetables kept separate*.

5. Assemble lettuce wraps

   5. To serve, spoon *buffalo chickpeas into lettuce cups* and top with *carrots, celery, and red bell pepper*.