Buffalo Chickpea Pinwheels
What if I folded buffalo chickpea dip into a tortilla and baked it until the edges turned crisp? That little experiment clicked: all the tangy, creamy bar-snack energy of buffalo dip, now in tidy…
Ingredients
- 1 1/2 cups cooked chickpeas, drained and rinsed
- 1/2 cup vegan cream cheese
- 1/3 cup buffalo sauce
- 1 cup vegan cheddar, shredded
- 1/3 cup celery, finely diced
- 1/4 cup scallions, thinly sliced
- 1/2 teaspoon garlic powder
- 4 large flour tortillas
- 1 tablespoon neutral oil
Instructions
- Heat the oven to 425°F and line a baking sheet with parchment. Lightly brush the parchment with half of the oil so the pinwheels brown instead of sticking.
- Add the chickpeas to a bowl and crush them with a fork until mostly mashed but still a little chunky. Those small pieces give the filling a more substantial bite.
- Stir in the vegan cream cheese, buffalo sauce, half of the cheddar, celery, scallions, and garlic powder until evenly combined. Taste and add another splash of buffalo sauce if you want extra heat.
- Spread one-quarter of the filling over each tortilla, leaving about 1/2 inch clear along the far edge. Roll each tortilla tightly from the near edge into a compact log.
- Place the logs seam-side down and slice each into six even rounds. Arrange them cut-side up on the prepared baking sheet, then brush the tops lightly with the remaining oil and scatter over the rest of the vegan cheddar.
- Bake for 15 to 18 minutes, until the tortilla edges are crisp and the filling is bubbling. Let the pinwheels cool for 5 minutes so guests can pick them up without losing the centers.
- Transfer to a platter and serve warm. For a party spread, set out celery sticks, extra buffalo sauce, and vegan ranch for dipping.
← Back to all recipes · View full recipe
← Back to 5StarCook home