Summer officially begins on Friday in this home.
It’s the boys last week of school and we are cruising through it with the usual mix of chaos and excitement.
Just beyond the end-of-semester projects, presentations and ceremonies, await the pool parties, UEFA Champions League finals and midnight chip runs to CVS. Yup, the first week of summer is about to descend on us in all of its glory and the boys can literally taste it.
The tradition at our sons’ school, like many others, is for the parents of the Grade 11 class to prepare the food for the Grade 12 graduation reception — (I say this with a huge lump in my throat knowing that next year, we will have our own Grade 12 graduate and it will no longer be possible for me to keep denying the inevitable. Please tell me I am not the only mom who has trouble with this…).
Anyway, when I went on-line to check out the sign-up sheet, the dessert and drinks categories were looking happily occupied so I shuffled over to the sandwich section.
Having been to a few of these ceremonies in the past, my observation is that the deli counter is typically well represented — you know the turkey, salami, pastrami trifecta. And that’s all good but with a growing number of teenagers being vegetarian or meat avoidant, I thought it might be nice to offer a veg option (other than cheese) that might also be compelling enough to eat. So the challenge became how to work the idea into a sandwich food.
Well, I have to say, beyond being a bit of a bugger to photograph (and some lingering uncertainty about whether I will ultimately go with the spinach tortilla for the students — too much love do you think?) — these little buffalo pinwheels are so tasty, I had to blog about them. What is it about Buffalo sauce that renders everything it comes into contact with deliriously delicious…and those subtle yet fully perceptible hits of blue cheese… oh. my.
It remains to be seen whether these little bites get eaten by anyone at the graduation ceremony but in our home, they are a definite make-again. If not in tortilla form, then in buffalo hummus form. The recipe works equally well as a dip, a must try!
For best results (and ingredient sub ideas), be sure to read the Notes.
- 900 grams (about 3 cups) cooked chickpeas, thoroughly rinsed if using canned
- ½ cup crumpled Gorgonzola cheese, or cheese of choice* (see Notes)
- ½ cup Buffalo sauce of choice* (see Notes)
- 3 green onions, finely chopped
- 1 cup finely chopped optional crunchy add-ins* (see Notes): spring radish, fennel, celery, apple, seeded cucumber
- 3 (or more* see Notes) 10-inch tortillas of choice, I used spinach
- Place cooked and cooled chickpeas in a blender or food processor (or, you can simply use a potato masher)
- Add the buffalo wing sauce and ¼ cup of cheese. If you are not using cheese, I recommend adding 2 Tbsp of olive oil or coconut oil instead for adhesion and healthy fats.
- Pulse the chickpeas, buffalo sauce and cheese together until desired consistency is achieved. I left mine a little on the chunky side but if you prefer a smoother consistency like hummus, just keep pulsing (stopping to scrape the sides down as necessary).
- Remove contents into a mixing bowl and add remaining ¼ cup cheese, green onion and any crunchy add-ins. Use a spatula to mix the contents together before spreading on tortillas.
- Lay each tortilla out on a flat surface and divide the mixture among them -- spread the mixture evenly over the full surface of the tortilla using a spreading knife or spatula.
- Beginning on one end, gently roll the tortilla as evenly and tightly as possible (like a sleeping bag!).
- Carefully place each rolled tortilla into some plastic wrap and store in the fridge for at least 30 minutes.
- Remove from wrap and slice the tortilla to the thickness desired.
Add-Ins ~ the crunchy add-ins deliver wonderful texture and are particularly nice if you are going with the thicker mixture (3 tortilla) version. You could also add lettuce for extra texture and variation.
Cheese ~ we happen to like the classic combination of blue cheese and wing sauce but you can skip the cheese altogether or use a milder or different cheese. Some options that might work well here include: feta, goat and cream cheese.
*Buffalo Sauce ~ I have never been a fan of Frank's buffalo sauce (I know, I'm sorry); I like Bella's all natural brand of hot wing sauce available at Whole Foods and you can also experiment with making your own buffalo sauce by following this link.
Dipping Sauce ~ if you'd like a dipping sauce for these tortilla bites, I recommend this one.
Noteworthy ~ the beautiful checkered kitchen towel that appears in this post was handmade to perfection and sent to me (along with two others) courtesy of the talented Suzanne McCarthy who blogs over here.