Buffalo Chickpea Banh Mi Wrap

• 55 g whole-wheat tortilla — Whole-wheat tortilla
• 170 g chickpeas, drained, rinsed, and dried — Canned chickpeas, drained and rinsed
• 60 g green cabbage, finely shredded — Raw green cabbage
• 50 g carrot, cut into matchsticks — Raw carrots
• 50 g cucumber, cut into matchsticks — Cucumber with peel
• 8 g fresh cilantro — Fresh cilantro
• 12 g cayenne hot sauce — Cayenne pepper hot sauce
• 15 g roasted sesame tahini — Tahini from roasted sesame kernels
• 14 g rice vinegar — Unseasoned rice vinegar
• 10 g fresh lime juice — Fresh lime juice
• 0.5 g fine salt, divided — Fine salt

Method

1. 1Measure ingredients: Quick-pickle the vegetablesMeasure green cabbage, carrots, cucumber with peel, rice vinegar, and lime juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Quick-pickle the vegetablesToss cabbage, carrot, and cucumber with rice vinegar, lime, and half the salt for 30 seconds; press them below the liquid and rest 5 minutes.5 minLook for: Vegetables bend slightly but retain a crisp center and release a little liquid.Safety: Wash all produce and keep the quick pickle chilled.
3. 3Measure ingredients: Make the Buffalo chickpeasMeasure chickpeas, sesame tahini, cayenne hot sauce, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Make the Buffalo chickpeasMash half the chickpeas with tahini, hot sauce, remaining salt, and 10 g water for 1 minute, then fold in the remaining whole chickpeas.1 minLook for: The orange-red filling holds together while whole chickpeas remain visible.Safety: Use chickpeas from an intact can and declare sesame allergen.
5. 5Roll the banh mi wrapDrain and squeeze the pickled vegetables lightly. Spread all chickpea filling down the tortilla, add every vegetable and cilantro sprig.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Fold in the sidesFold in the sides, roll tightly, and cut in half.2 minLook for: The seam stays closed and each cut half shows chickpeas, pickles, and cilantro from edge to edge.Safety: Serve immediately or refrigerate within 2 hours.