Very thoroughly pat chickpeas dry, then toss with the vinegar mixture.
Spread on a rimmed baking sheet.
Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes.
Meanwhile, combine yogurt and hot sauce in a small bowl.
Stir in blue cheese.
Divide lettuce, carrot and celery among wraps.
Top each with 1/4 cup of the chickpeas and 2 tablespoons sauce.
Cut in half to serve, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
