- 2 large collard green leaves
- 2 tortillas
- 1 Tablespoon olive oil
- 2 16-ounce cans chickpeas
- 1/4 cup buffalo sauce, vegan
- 1 teaspoon sea salt
- 1/4 cup plain vegan yogurt
- 1 teaspoon garlic powder
- fermented pickles
- 1 roma tomato, sliced
- 1 teaspoon fermented pickle brine
- If using collard greens for a wrap, blanch the leaves in hot water for about 2 minutes, remove, rinse with cool water and put aside.
- Drain the two cans of chickpeas and rinse. Toss the chickpeas in 1 tablespoon of olive oil.
- Preheat a skillet on medium heat and add the chickpeas. Cook until slightly browned.
- Adjust heat to low. Add vegan buffalo sauce.
- Mix and cook until all the chickpeas are evenly coated in the sauce.
- To make the yogurt sauce: combine the plain vegan yogurt, garlic powder, and pickle brine in a small bowl.
- Fill the wraps with the chickpeas, a bit of yogurt sauce, tomatoes and fermented pickles
- You can close the wraps like a burrito, or hold them closed using a sandwich pick.
