Crispy Buffalo Chickpea Taquitos
Get ready for a fiesta with these Crispy Buffalo Chickpea Taquitos! Filled with spicy chickpeas and veggies, and wrapped in uber-crisp almond flour tortillas, they're a flavor explosion. Paired with a chef's kiss creamy avocado cucumber lime sauce, they're a perfect match. These grain-free, vegan, and keto-friendly tortillas from Maria and Ricardo's get crispier than any other, making these taquitos truly irresistible.
Servings 12 taquitos
Calories 266kcal
Equipment
- Oven
Ingredients
- 24 almond flour sea salt tortillas @mariaandricardos
- ½ red onion diced
- 1 large carrot shredded
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp salt and pepper
- 14 oz canned chickpeas drained
- ⅓ cup hot sauce of choice I used a truffle hot sauce
- ¼ cup roasted tahini
Creamy Avocado Sauce
- 1 ripe avocado
- 2 limes juiced
- ½ English cucumber
- 1 tbsp maple syrup
- ½ cup cilantro
- ¼ cup fresh dill
- 1 tsp garlic powder
- ½ tsp salt
- water as needed, to thin
To Serve
- 1 cup lettuce chopped
- 1 cup red cabbage shredded
Instructions
- Preheat oven to 425 degrees. Add a small amount of oil or water to a large skillet over medium heat. Sauté the onion and carrot for 2-3 minutes until tender. Add spices and sauté for 2 more minutes.
- Add the chickpeas, hot sauce, tahini and sautéed veggies to a bowl and mix to combine. Spoon a layer of the filling into each tortilla, right down the middle, and roll tightly. Place on a parchment lined baking sheet. Bake for 15-20 minutes until golden and crisp.
- Add all ingredients for sauce to a blender and puree until smooth and creamy. Season to taste. Serve hot with desired toppings and sauce.
Nutrition
Serving: 1taquito | Calories: 266kcal | Carbohydrates: 25g | Protein: 8g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 476mg | Potassium: 264mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1194IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 1mg
