Buffalo Ranch Chickpea Wraps
From: Ian Seddon's Cookbook
🥘 Ingredients
- lemon juice 3 tbsp
- creamy plain-flavored plant-based milk 0.12 cup
- fat garlic gloves 2
- sea salt or kosher salt ¾ tsp
- vegan mayo ½ cup
- good-quality creamy vegan yogurt ½ cup
- nutritional yeast 1 tbsp
- Dijon mustard 2 tsp
- onion powder 1 tsp
- Freshly
- minced fresh chives 3-4 tbsp
- chopped fresh dill 2 tbsp
- avocado oil or extra virgin olive oil 2 tbsp
- chickpeas 2
- Kosher
- Frank's buffalo wing sauce ½ cup
- small head of romaine lettuce or pre-chopped lettuce 7 oz
- red onion ½ handful
- Persian cucumbers or large English cucumbers ½
- burrito-sized flour tortillas 4
Didn’t buy vegan mayo? Replace with more yogurt. If you prefer less than mild heat, use just 1/3 cup buffalo wing sauce. If you bought Frank’s Original or another hot sauce, add a bit of sugar and/or melted vegan butter/olive oil if needed to balance the acidity. For more details and ways to use my Vegan Ranch, check out my blog post. Storage: Store the Buffalo Chickpeas, ranch, and veggies separately in the fridge for up to 5 days. To store chopped romaine, add a paper towel (or a dish towel) to the bottom of a large, airtight storage container, then add the lettuce and another towel on top to absorb moisture; seal the container. If desired, reheat the chickpeas in a frying pan or in the microwave (or just eat at room temp!). Toss the Salad as listed in step 3(b) right before assembling the wraps. Top with more buffalo sauce, if desired. Nutrition boost: Add sliced avocado, chopped celery, or chopped tomatoes to your wrap. For more protein, mix some hemp seeds into the ranch. Shortcut: For a quicker version of the ranch, use 1/2 tsp garlic powder instead of fresh garlic, 3/4-1 tsp dried dill instead of fresh dill, and 1/2 tsp dried parsley (or 1 finely chopped scallion) instead of chives. Shortcut: Skip the chopping for the Vegan Ranch and instead mix everything in a small-capacity blender.
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1For the vegan ranch, divided: lemon juice , creamy plain-flavored plant-based milk , fat garlic gloves , sea salt or kosher salt , vegan mayo , good-quality creamy vegan yogurt , nutritional yeast , Dijon mustard , onion powder , Freshly cracked black pepper to taste, minced fresh chives , chopped fresh dill . For the buffalo chickpeas: avocado oil or extra virgin olive oil , chickpeas , Kosher salt and freshly cracked black pepper to taste, Frank's buffalo wing sauce . For the salad: small head of romaine lettuce or pre-chopped lettuce , red onion , Persian cucumbers or large English cucumbers , burrito-sized flour tortillas .
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2Start the Vegan Ranch. Add the lemon juice, plant milk, garlic, and salt to a large jar. Whisk to combine, and let rest for a few minutes.
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3Crisp the chickpeas. Heat a large skillet over medium heat for 2 minutes . Add the oil, and once shimmering, add the chickpeas. Season with salt and black pepper. Pan-fry for 12 minutes, stirring every 2 to 3 minutes, until crispy and golden brown. Once crispy, toss with the buffalo sauce, coating the chickpeas evenly before removing from the heat.
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4While the chickpeas pan-fry, finish the Vegan Ranch and make the Salad. Ranch: Add the remaining ingredients and whisk well to combine. Taste, adding more lemon juice for tang or salt/pepper to taste. Store half of the dressing (a scant 3/4 cup) for the Ranch Taco Salad in a sealed jar or airtight container in the fridge for up to 12 days. Salad: Chop the romaine lettuce, then rinse and dry using a salad spinner. In a large bowl, toss the romaine, red onion, and cucumber with 3/4 cup Vegan Ranch. TIP: If storing leftovers, only chop as many veggies as you’ll eat today and toss just a portion with the ranch.
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5Assemble the wraps. Divide the Buffalo Chickpeas and Salad between the tortillas. Fold in the sides, then roll tightly. Slice in half and serve.