Buffalo Chickpea Wraps with Yogurt Ranch

These hearty vegetarian wraps combine lightly mashed chickpeas warmed in tangy buffalo sauce with crisp lettuce, carrot, celery, and a cool homemade yogurt ranch dressing.

Prep: 15 min · Cook: 8 min · Yield: 4 · Method: Stovetop

Ingredients

• 30.5 ounces (864 g) canned chickpeas, drained and rinsed
• 0.75 cup (180 mL) buffalo sauce
• 0.75 cup (170 g) plain greek yogurt
• 1 tablespoon (15 mL) lemon juice
• 1 teaspoon (1 g) dried dill
• 0.5 teaspoon (1.5 g) garlic powder
• 0.5 teaspoon (3 g) kosher salt
• 4 8-inch (20 cm) tortillas large flour tortillas
• 2 cups (100 g) shredded romaine lettuce
• 1 medium (about 75 g) carrot, cut into matchsticks
• 1 stalk (about 40 g) celery stalk, thinly sliced

Cooking instructions

1. Stir the Greek yogurt, lemon juice, dill, garlic powder, and salt together in a small bowl. Refrigerate until ready to use. (about 5 min)
2. Place the chickpeas and buffalo sauce in a medium skillet over medium heat. Cook, stirring occasionally, until hot, about 5 minutes. Lightly mash about one-third of the chickpeas with a fork, leaving the rest mostly whole. The mixture should be steaming hot throughout; leftovers should reach 165°F (74°C) when reheated. (about 5 min) — Medium heat
3. Warm the tortillas in a dry skillet for about 20 seconds per side, or until flexible. (about 2 min) — Medium heat
4. Divide the lettuce, carrot, and celery among the tortillas, keeping the fillings in the lower center. Top each with one-fourth of the warm chickpea mixture and drizzle with yogurt ranch. (about 3 min)
5. Fold the bottom of each tortilla over the filling, fold in the sides, and roll tightly. Serve immediately with any remaining yogurt ranch. (about 1 min)