Light, yet deliciously filling. This wrap is the perfect school or work lunch - and it's quick and easy to make.
Course Main Course
Cuisine Buffalo, Lunch, School, Wrap
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
Total Time 31 minutesminutes
Servings 2wraps
Author Two Market Girls
Ingredients
Buffalo Chickpeas
1canchickpeas
1tspoil
1/4cupbuffalo sauce
1 1/2tspgarlic powder
Crispy Avocado
3cupscorn flakes
1tspsmoked paprika
1tspgarlic powder
1/2cupaquafaba
3tbspchickpea flour
2avocados, thickly sliced
Wrap Add-ins
3/4cupshredded lettuce
1/4cupvegan ranch, homemade or storebought
2wraps
Instructions
Drain and rinse the chickpeas - make sure to keep the aquafaba we'll be using it later in the recipe.
To a pan add the oil and chickpeas on medium heat. Stir until warm - then add the buffalo sauce and garlic powder and stir until coated. With a fork or potato masher crush the chickpeas until desired texture. Remove from heat.
Add the corn flakes to a food processor and blend until panko-like consistency. Add to a small bowl along with smoked paprika and garlic powder, and set aside. To another bowl add the aquafaba and chickpea flour and mix.
Dip each piece of avocado in the aquafaba mixture then in the panko crumbs. Add to the air-fryer on a single layer and cook at 350F for 6 minutes, flipping halfway.
Make a batch of our vegan ranch or you can just use store-bought (we like the Earth Island variety).
Construct the wrap with a bed of lettuce, chickpeas, crispy avocado pieces, and a generous drizzle of ranch.