# Components:
→ Chickpea Filling
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/3 cup buffalo sauce (ensure vegan if required)
→ Wrap & Vegetables
09 - 4 large flour tortillas or wraps
10 - 1 cup shredded romaine or iceberg lettuce
11 - 1/2 cup shredded carrots
12 - 1/2 cup cucumber, thinly sliced
13 - 1/4 cup red onion, thinly sliced
14 - 1/2 avocado, sliced (optional)
→ Dressing
15 - 1/3 cup vegan ranch or blue cheese dressing
# Method:
01 - Heat olive oil in a medium skillet over medium heat. Add chickpeas, garlic powder, onion powder, smoked paprika, salt, and pepper. Sauté, stirring occasionally, until golden and slightly crisp, about 5 to 6 minutes.
02 - Pour buffalo sauce over the sautéed chickpeas and stir until evenly coated. Cook for an additional 2 to 3 minutes until heated through. Remove skillet from heat.
03 - Briefly warm tortillas in a dry pan or in the microwave until pliable.
04 - Lay each tortilla flat. Spread 1 to 2 tablespoons of dressing in the center of each.
05 - Top each tortilla with shredded lettuce, carrots, cucumber, red onion, and avocado slices if used.
06 - Spoon the buffalo chickpea mixture over the prepared veggies.
07 - Fold in the sides of each tortilla and roll up tightly to enclose the filling.
08 - Cut each wrap in half and serve immediately.
