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–+ servings
buffalo chickpea wraps

Buffalo Chickpea Wraps with Vegan Ranch

5 from 1 vote
Serves: 3 wraps
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 3-4 large burritos
  • 1 can of chickpeas (15.5 oz), rinsed and drained
  • 1 tbsp olive oil
  • 3 tbsp Frank's red hot
  • 1 tbsp lemon juice
  • 1/2 tsp pure maple syrup
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups shredded lettuce

Vegan Ranch

  • 1/2 cup vegan sour cream
  • 1/4 cup vegan mayo
  • 1/4 cup unsweetened almond milk
  • 1 tsp dried chives
  • 1 tsp fresh dill, chopped
  • 1 tsp garlic powder
  • 1 tsp dry parsley
  • 1/2 tsp onion powder
  • 1 tsp apple cider vinegar
  • 1/2 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  1. Heat the olive oil in a pan over medium heat and add in your chickpeas. Toss together for 1-2 minutes.
  2. Add in the Frank's red hot, lemon juice, maple syrup, garlic and salt and mix together. Let the mixture cook over low/medium heat for 5-7 minutes.
  3. While that cooks, prepare the vegan ranch by whisking all of the ingredients together in a bowl until smooth.
  4. When the chickpeas are ready, prepare your wraps by layering shredded lettuce in the center of the wrap and topping it with about 1/4 cup of the chickpeas. Fold the sides of the wrap in and roll into a burrito.
  5. Serve as is with the vegan ranch, or grill the wrap folded size down over medium heat for 1-2 minutes until brown on both sides. For extra heat, drizzle a little extra Frank's red hot when serving the wraps.
  6. Leftover ranch will stay fresh in the fridge for up to a week.