Buffalo Chickpea Lettuce Wraps

These spicy chickpea lettuce wraps include a homemade vegan buffalo sauce, a tangy ranch dressing and crunchy fresh veggies. Perfect refreshing lunch or dinner that's healthy and filling without being too heavy. Dairy-free, vegan and gluten-free.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American

Keyword: healthy, sandwich, Vegan, vegetarian, wrap

Servings:

Calories: 376kcal

Author: Jessica Laroche

Ingredients

Roasted buffalo chickpeas

15 oz canned chickpeas rinsed and drained
½ yellow onion diced
1 clove of garlic crushed
½ cup vegan buffalo sauce (NOT regular hot sauce) I used my easy homemade buffalo sauce

Vegan yogurt ranch sauce

½ cup vegan plain yogurt I used plain cashew yogurt
1 tbsp lemon juice
1 tbsp fresh dill or 1 teaspoon of dried dill
½ tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
salt to taste

For the lettuce wraps

butter lettuce leaves or romaine leaves
1 avocado
½ cup cucumber

Instructions

Start by making the vegan buffalo sauce. Set aside.
Also, make the ranch yogurt sauce: simply whisk together the yogurt, lemon juice, garlic, spices, fresh dill and add salt to taste. Set aside.
Warm up a large non-stick pan with a little oil and cook the onion on medium-high heat stirring often until softened, about 5-7 minutes. Then, add the garlic and chickpeas and cook until the chickpeas are roasted and slightly crispy, about 8 minutes (stir often).
When the chickpeas are done, turn down the heat and pour the buffalo sauce over (you might have more than you need). Careful for splatters and don't pour the sauce while the pan is still super hot (or the sauce can cook and thicken). Stir well to cover the chickpeas and set aside.
To serve, lay 1 or 2 layers of lettuce leaves on a plate and then, transfer some buffalo chickpeas over. Top with some avocado and cucumber and then drizzle the yogurt sauce over. You can garnish with more fresh dill, ground black pepper and a side of lemon wedge. Enjoy!

Video

Notes

As a side note, this recipe uses BUFFALO sauce, not simply hot sauce. It is usually less spicy and much creamier. If using a store-bought sauce, then make sure it is a buffalo sauce and you can taste it first to see how spicy it is to adjust how much you add to the pan.
You can find my homemade vegan buffalo sauce recipe here, which I highly recommend to use for making these lettuce wraps. You will have more than you need to make this recipe: I usually use about half of the batch of homemade sauce per can of chickpeas. Use the leftover buffalo sauce as a dipping sauce, in sandwiches, etc.
I used the vegan cashew yogurt from the brand Forager to make the ranch. Almond or soy plain yogurt will work too as long as it is plain and unsweetened.
You can prepare both the vegan buffalo and ranch sauce ahead and store them in an airtight container in the fridge for 3-4 days or until ready to use. The lettuce wraps are best enjoyed when just assembled.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition