Vegan Buffalo Chicken Rainbow Wraps
Ingredients
- 8 huge collard leaves
- 14 oz young green jackfruit
- 1/3 cup Buffalo sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic
- 1/2 teaspoon onion
- 1 cup red cabbage
- 1 red bell pepper
- 1 avocado
- 2 carrots
- 2 cups lettuce
- 1 bunch cilantro
Tahini smashed chickpeas
- 14 oz canned chickpeas
- 2 tablespoons tahini
- 1 tablespoon Buffalo sauce
- 1 lemon
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
To serve
- spicy vegan ranch
- Buffalo sauce
Preparation
Use your fingers to pull apart the jackfruit and place in a bowl. Season with Buffalo sauce and spices and mix well. Spread on parchment lined baking sheet and roast in a 400 degree oven for 15-20 minutes. Remove and drizzle with extra Buffalo.
Cut stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer to an ice bath. Set aside to dry.
Add all ingredients for smashed chickpeas to a bowl and use a fork to mash and combine.
Lay one leaf with spine parallel to you on a clean, dry surface. Layer toppings in the middle - start with chickpeas. Fold in sides and roll tightly away from you keeping the seam side down.
Serve wraps chilled with vegan ranch.
