A simple lunch that packs a punch! This Black Bean Chickpea wrap is made with spicy Hot Wing Sauce Rice and creamy guacamole!
Notes: I usually make this recipe for me and my partner at lunch (two servings), and then we eat the second two servings for the lunch the next day!
You can use any heat level or hot sauce you’d like – just as long as it is a thicker type of sauce.
You can also use non-canned chickpeas or black beans. Just cook to their specified directions and then season with garlic powder, chili powder, and cumin.
Preheat oven to 350F.
Open can of chickpeas and black beans and drain. (You can save chickpea juice, or aquafaba, for other recipes.)
Start cooking rice. (Put 1 cup of rice and in 2 cups of water. Bring to a boil. Turn down the heat and simmer for 15 minutes covered. Remove from heat and leave covered for 5 more minutes.)
Prepare Guacamole while the oven is preheating.
Canned ingredients are ready to eat, but I like to add them to a skillet and “cook” for a few minutes before putting them in the oven. Put both cans in a greased skillet, add garlic powder, chili powder, cumin, and salt and pepper to taste. I like around 2 tsp salt (where are my salt lovers at?!) Cook for 3-5 minutes until any juices are gone.
You can mix ingredients in a bowl without cooking on the skillet if you’d like.
Finish and serve
Add 2 tbsp Wing Sauce to cooked rice. Add 3/4 cup of cooked rice to the middle of the tortilla. Top with the chickpea mixture, add guacamole, top with additional Franks if desired.
Wrap the two sides inward over the filling, roll the end of the burrito closest to you over the top of the folded sides, tucking in as you roll. Place on a baking sheet seam side down.
Cook for 10 minutes until the tortilla is crispy and a bit golden. Cut through the middle. Serve with ranch. Enjoy!
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