ST. LOUIS — INGREDIENTS
1/2 cup onion, minced
1 can chickpeas, 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
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.