Buffalo Chickpea Lettuce Wraps
Buffalo Chickpea Lettuce Wraps! You are going to love these vegan and gluten-free wraps, ready in less than 20 minutes!
Equipment
Ingredients
- 1/2 cup finely diced onion
- 2 teaspoons olive oil
- 1 14.5 ounce can garbanzo beans, rinsed and drained
- 1/2 cup Buffalo sauce
- 1 head butter lettuce, washed and leaves separated
- 1 small avocado, chopped
- 1 large tomato, chopped
- 1/2 cup cucumber, chopped
Ranch Dressing:
- ½ cup mayo, use vegan version if needed
- ¼ cup soymilk
- handful parsley, finely chopped
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- freshly ground pepper/salt
Instructions
- In a medium skillet pan, cook the onion in olive oil over medium-high heat until soft, about 8 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.
Nutrition
Serving: 1servingCalories: 406kcalCarbohydrates: 23gProtein: 8gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 15gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 12mgSodium: 1390mgPotassium: 652mgFiber: 9gSugar: 3gVitamin A: 1797IUVitamin C: 14mgCalcium: 93mgIron: 2mg