TOTAL TIME: 20 minutes
SERVES: 2
Milk & Dairy
1/2 cup plain skyr
2 oz blue cheese
Pantry
540 ml can chickpeas
1/4 cup frank's hot sauce
1 tsp paprika
1 1/2 tsp garlic powder
3/4 tsp onion powder
2 large tortillas
Oil
Produce
1/4 cup fresh dill
1/2 lemon
2 carrots
2 celery stalks
Shredded lettuce
Pickles, pickled onions or pickled peppers
Make your ranch. To a small bowl, add 1/2 cup plain skyr, juice of 1/2 a lemon, 1/4 cup chopped fresh dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt and a few cracks of black pepper. Mix well, add a splash of water to thin out and taste and adjust with more salt or lemon if needed. Set aside.
Prep your fillings. Shred your carrot, finely chop your celery, crumble your blue cheese.
Cook your chickpeas. Drain, rinse and dry your chickpeas. Heat 1 tbsp oil in a small frying pan over medium heat. Add chickpeas with salt and cook for 5 minutes. Add 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp onion powder and mix well. Remove half from pan and add to a bowl. Continue cooking remaining chickpeas for another 5 minutes until crisped up, adding a splash of oil if you need it.
To your reserved chickpeas in the bowl, mash about halfway and mix with 1/4 cup hot sauce. Taste and add more hot sauce to your liking.
Assemble your wraps. Heat wraps in microwave for 10 seconds so they are pliable. Add mashed chickpeas, and the rest of your ingredients. Drizzle with your ranch and wrap up. Cut in 2 and enjoy!
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!