Buffalo Chickpea Wrap

Ingredients

• 2 cans (15 oz each) Chickpeas
• ⅓ cup Buffalo Wing Sauce
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 4 whole Flour Tortillas
• 3 cups Romaine Lettuce
• 1 cup Shredded Carrots
• ½ cup Vegan Ranch Dressing

Instructions

1. Preheat oven to 425°F. Toss chickpeas with olive oil and garlic powder on a sheet pan. Roast 18 minutes until crispy.
2. Toss roasted chickpeas with buffalo sauce in a bowl.
3. Warm tortillas in a dry skillet for 30 seconds per side.
4. Layer each tortilla with romaine, shredded carrots, buffalo chickpeas, and a drizzle of vegan ranch. Roll tightly and slice in half.