Crispy roasted chickpeas tossed in spicy buffalo sauce and wrapped in a warm flour tortilla with crisp romaine, shredded carrot, and cool, creamy vegan ranch.
15m prep · 45m cook · 4 servings
Ingredients Instructions
2 can (15 oz) Chickpeas 2 tbsp Olive Oil 1 tsp Garlic Powder ½ tsp Salt ⅓ cup Vegan Buffalo Wing Sauce 4 whole Flour Tortillas 3 cups Romaine Lettuce 1 cup Shredded Carrots ½ cup Vegan Ranch Dressing
Instructions 1 Preheat the oven to 425°F (about 15 minutes). While it heats, drain and rinse the chickpeas, then pat them very dry with a clean towel, discarding any loose skins; shred the romaine. 2 On a rimmed sheet pan, toss the chickpeas with the olive oil, garlic powder and 1/2 tsp salt, spreading them in a single layer. Roast 20-25 minutes, shaking the pan halfway through, until deep golden, crisp on the outside, and they rattle when you shake the pan. 3 Let the chickpeas cool on the pan for 5 minutes so they stop steaming. Transfer to a bowl, toss with the buffalo sauce until evenly coated, then taste and add a pinch more salt if the sauce is mild. 4 While the chickpeas cool, warm the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable with a few light brown spots. Stack under a towel to keep warm. 5 Lay out each tortilla and layer with romaine, shredded carrots, a quarter of the buffalo chickpeas, and a drizzle of vegan ranch. Fold in the sides, roll up tightly, and slice in half. Serve right away. Estimated nutrition (per serving) Calories 498 kcal
Protein 11g
Carbs 53g
Fat 27g
Fiber 7g
Sodium 1265mg
Sugar 5g
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