These chickpea wraps are a delicious lunch that have a bit of spice! Pair them with some chopped veggies and our delicious homemade ranch dip for a tasty lunch.
In a large bowl, combine the chickpeas, ranch, Sriracha, pepper, grated carrot, and green onions. Adjust seasoning to taste with salt and pepper.
If using tortillas, place ½ a piece of lettuce in the centre, about 1 ½ to 2 inches from each end. Add ¼ of the chickpea mixture overtop.
Fold the sides of the wrap in, overtop of the filling, and while holding the sides, fold the side closest to you overtop of the filling, and roll to seal. Repeat with remaining wraps, or store chickpea mixture in the fridge to make wraps for the week!
Optionally, you can heat a frying pan over medium heat with a small drizzle of oil. Place the wraps seam side down on the pan, and cook for 1 to 2 minutes per side to seal the wrap, and give the outside a crunchy texture. Slice wrap in half and serve with veggies and dip for a complete meal.
To make lettuce boats, use a piece of romaine that can hold it’s shape. The inner leaves or the romaine “hearts” work best for this. Cut leaf in 2, and add ⅛ of the chickpea mixture into each one.
You can make this recipe using tortillas, lettuce boats, or use the lettuce as a wrap.
To make this recipe gluten free, use lettuce wraps or gluten free tortillas
You can substitute the peppers for tomatoes or cucumbers
