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  • Writer's pictureShannon Roussy

Buffalo Chickpea Pinwheels

Adapted from MealPlanAddict


14 oz can chickpeas, drained and rinsed.

3 10" tortillas

1/4 cup buffalo hot sauce

1/4 cup plain Greek yogurt

3 tbsp cream cheese (room temperate)

1/4 cup sliced green onion (I added more, but it's your choice)

1/4 cup diced red pepper (I used a whole pepper)

salt & pepper, to taste

1 whole cucumber, peeled and sliced into medallions

1 whole red pepper, sliced into sticks

2 large carrots, peeled and sliced into sticks


  • In a large bowl, mash the chickpeas with a potato masher to desired texture. I personally like to leave it chunky. I also remove the skins of the chickpeas, but that is a personal preference.

  • To the bowl, add the buffalo hot sauce, the Greek Yogurt, scallions, and red pepper. Combine all of the ingredients and add in salt and pepper to your taste preferences.

  • Lay out your tortilla or flat out bread and spread approximately 1 tablespoon (or more if you like!) of cream cheese on the top 1/3 of your bread.

  • Spoon the chickpea mixture onto the bottom half of our tortilla. Divide the mixture evenly between 3 tortillas.

  • Starting at the end with the chickpea mixture, roll up to the cream cheese end.

  • I now like to let these sit in the fridge for an hour. They are MUCH easier to slice and they will bind together much better this way.

  • Once set in the fridge, slice with a cerated knife in 1 to 1.5 inch pieces

  • Assemble your meal prep boxes, dividing up the raw veggies evenly between each box.


Calories: 438kcal | Carbohydrates: 71g | Protein: 16g | Fat: 16g | Fiber: 11g | Sugar: 8g

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