These vegan, gluten-free wraps will satisfy your craving for spicy buffalo sauce while still packing in a hefty dose of nutritious fiber and protein from the chickpeas. INGREDIENTS
- ½ cup onion, minced
- 1 can chickpeas, rinsed and drained
- ½ cup True Made Foods Original Veracha Hot Sauce
- 1 head organic romaine lettuce, washed and leaves separated
- 1 small organic avocado, chopped
- 1 large organic tomato, chopped
- ½ cup organic cucumber, chopped
- ½ cup Vegan Go Avo Avocado Spread
- ¼ cup Good Karma Flax Milk
- Handful parsley, finely chopped
- 1 tsp. dried dill
- 1 tsp. garlic powder
- freshly ground pepper/salt
- In a medium skillet, cook the onion in 1 tsp. olive oil over medium-high heat until soft and translucent, about 5 minutes.
- Add the chickpeas and cook until toasted, another 2-3 minutes. Stir in the hot sauce and reduce heat to low. Simmer while you make the dressing. Turn off heat and let cool slightly.
- In a separate bowl, toss together the avocado spread, flax milk, parsley, dill, garlic powder, and pinch salt/pepper. Season to taste.
- Assemble the wraps: place a heaping tablespoon or two of the chickpeas on each piece of lettuce. Top with avocados, tomatoes, and cucumber. Drizzle with vegan ranch dressing.