Ingredients
- 1 tablespoon olive oil
- ½ small red onion, finely chopped
- 1 clove garlic crushed
- ¼ cup buffalo sauce
- 1 x 540ml (19fl. oz) can chickpeas (yields 2 cups)
- 1 medium potato boiled and diced (about 300g/10oz)
- 2 large flour tortillas or 4 small
- romaine lettuce
- 1 tomato thinly sliced
- ½ red small onion, thinly sliced
- A handful parsley or cilantro chopped
Ingredients for Tahini Dressing
- ¼ cup olive oil
- 2 tablespoons tahini paste (sesame paste)
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 2 cloves garlic, crushed
- ½ teaspoon ground cumin
- Salt and freshly ground pepper to taste
Instructions
- Heat the olive oil in a medium skillet and add the chickpeas. Cook for 5 minutes over high heat until browned.
- Add the onion and garlic, sauté over gentle heat until soft.
- Add buffalo sauce and diced potatoes, then cook for 2 minutes until they meld with the sauce. Set it aside.
- To prepare the dressing: Mix all the dressing ingredients, and season with salt and pepper to taste. Shake thoroughly to blend the flavors.
- For assembling the wrap: Begin by layering the tortilla with romaine, the chickpea mixture, sliced tomatoes, onion, parsley or cilantro. Finally, drizzle the dressing over it. Wrap it up and serve immediately.
