Buffalo Chickpea Lettuce Wraps! You are going to love these vegan and gluten-free wraps, ready in less than 20 minutes!
I’m a sucker for lettuce wraps. Light, crunchy, and piled high with ALL the toppings, why don’t I eat these more often!?
I have no problem admitting that one of my favorite take-out meals of all time is P.F. Changs tofu lettuce wraps. How are they so unbelievably good? I easily throw out my we-are-not-eating-at-chain-restaurants rule when it comes to those wraps. And while I’ve made them at home a few times, I wanted something a little simpler for my current state of life this month —> living alone; teeny-tiny rented kitchen space.
Besides being packed with texture, these lettuce wraps are so simple. Ready in less than 20 minutes, start to finish. If you’re really feeling
hangry motivated you can chop up the ingredients as you cook the chickpeas giving you lettuce wrap glory in less than 15 minutes.
Because when you’re starving, every minute counts.
For lettuce options, I like to stick with Boston or Butter because they’re easy to fold and wrap, but really any kind works. If you like a little more crunch with your wrap, I would recommend iceberg or romaine.
Nutritionally speaking, these wraps are superstars. Packed with protein (buffalo chickpeas ♥), healthy fats (the beautiful avocado) and lots of vegetables (cucumbers, tomatoes, um, lettuce). If you’re looking for a lighter dinner alternative, this is it. You are going to love these!
- ½ cup onion, minced
- 1 can chickpeas, rinsed and drained
- ½ cup Buffalo sauce
- 1 head butter lettuce, washed and leaves separated
- 1 small avocado, chopped
- 1 large tomato, chopped
- ½ cup cucumber, chopped
- Ranch Dressing:
- ½ cup mayo (use vegan version if needed)
- ¼ cup soymilk
- handful parsley, finely chopped
- 1 tsp. dried dill
- 1 tsp. garlic powder
- freshly ground pepper/salt
- In a medium skillet pan, 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 buffalo sauce and reduce heat to low. Simmer while you make the dressing. Turn off heat and let cool slightly.
- Toss together the mayo, soymilk, 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 ranch dressing.