The Dish
Enjoy a plant-based lunch that does not sacrifice flavor. The chickpeas are seasoned and roasted with hot sauce and our homemade southwest seasoning blend. The seasoning blend is a combination of cumin, paprika, garlic powder, onion powder, chili powder, and oregano — a perfect mixture of flavors for this tasty wrap. Another homemade component — our yogurt ranch dressing — harmoniously brings the remaining ingredients (chopped romaine lettuce, cherry tomatoes, and red onion) together, cooling off the buffalo-style chickpeas and dressing the vegetables. This ranch dressing is made by combining low fat Greek yogurt with pickle juice, Dijon, garlic powder, onion powder, chives, and parsley. Very delicious!
Hacking this Recipe
This recipe uses two make-ahead components: the southwest seasoning and yogurt ranch dressing. The southwest seasoning mix will keep for a week or two, at room temperature, if properly sealed in an airtight container. The dressing can be made 4-5 days in advance, as long as it is nicely sealed and stored in the refrigerator. We prepared this recipe using 1 average size tortilla per person (about 10-12 inches in diameter). If you’re using a smaller style of tortilla, compare yours with the weights from this recipe and adjust if needed. Lastly, this recipe is moderately spicy — if you’re a fan of the heat, feel free to increase the amount of hot sauce in this recipe. If you prefer your food a little milder, reduce the hot sauce by ½ teaspoon increments, increasing to taste.