Spicy buffalo chickpea wraps

Recipe:

Spicy buffalo chickpea wraps with creamy ranch

PLANT-BASED

Total time: 25 mins
Serves: 2

Spicy buffalo chickpeas, creamy avocado and crisp lettuce all wrapped up with a good drizzle of creamy plant-based ranch. It’s fresh, fiery and and comes together in no time. For the days when you’re craving something spicy and creamy, this hits the mark every time.

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INGREDIENTS

For the buffalo chickpeas:

• 250g jumbo chickpeas, drained and rinsed

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Pinch of salt & pepper

• 3–4 tbsp hot sauce (we like to use Cholula)

• 1 tbsp vegan butter

For the ranch dressing:

• 4 tbsp plant-based yoghurt

• 2 tbsp vegan mayonnaise

• 1 tbsp lemon juice

• 1 tsp apple cider vinegar

• 1 small garlic clove, finely grated

• 2 tbsp fresh chives, finely chopped

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh dill, finely chopped

• Salt & pepper to taste

For the wrap:

• 2 large tortillas

• 1–2 handfuls crunchy lettuce, shredded

• Sliced avocado

• 3–4 tomatoes

METHOD

Make the ranch: 

• In a small bowl, whisk together the yoghurt, vegan mayo, lemon juice, apple cider vinegar, garlic, chives, parsley, and dill. Season with salt and pepper to taste. Chill in the fridge while you prepare the chickpeas.

Cook the buffalo chickpeas: 

• Heat olive oil in a pan over medium heat. Add chickpeas, paprika, garlic powder, salt, and pepper. Sauté for 4–5 minutes, stirring occasionally, until chickpeas start to crisp.

• Reduce heat to low. Stir in hot sauce and vegan butter until chickpeas are well coated and glossy. Remove from heat.

Assemble the wraps: 

• Spread a generous layer of ranch down the middle, add lettuce, avocado + tomatoes if using. Spoon over buffalo chickpeas, then drizzle with a little extra ranch.

• Wrap and serve: Fold, wrap, and enjoy immediately. Serve with extra ranch on the side for dipping.