¼cupbuffalo hot sauceI use Franks Red Hot buffalo sauce and you can add more if you like it REALLY hot.
¼ cupplain Greek yogurt
3tbspcream cheese (room temperate)
¼cupsliced green onion
¼cupdiced red pepper
salt & pepper, to taste
1whole cucumber, peeled and sliced into medallions
1 wholered pepper, sliced into sticks
2largecarrots, 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 ⅓ 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.
These are best served on days 1 and 2, they do go to 3 days, but this is when the tortillas go soft. Another option is to mix everything up, and just roll them up for 2 days, and roll the third one on day 3, if you prefer.