Vegan Chickpea Bacon Ranch Wrap
This easy no-cook vegan wrap recipe is so fresh and flavorful! Packed with ingredients like fresh basil, sun-dried tomatoes, and vegan bacon bits, it’s perfect for a plant-based summer lunch, and it only takes about 15 minutes from start to finish. It’s also a great way to use up fresh basil and greens from your garden too. It’s such a shame we can’t grow our own vegan bacon bits.
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I never really had a personal connection to the chicken bacon ranch wrap, but T totally does. Whenever he sees a vegan version offered when we’re out, that’s always what he’s getting.
Tasty vegan chicken tossed with vegan bacon bits and sundried or diced tomatoes in salad greens, drizzled with ranch dressing and all nestled inside a soft tortilla, what’s not to love? It’s light and filling – and delicious – and it’s perfect for summer lunches or dinners.
We’ve been making slightly varied versions of this salad / wrap for a couple years now. But with No-Cook July, I knew I had to include this chickpea version of the classic wrap we love to make when it’s too hot to turn on the oven or stove.
I have to admit, at first I was worried it wouldn’t be as flavorful as the versions we’ve made with cooked ingredients like our balsamic tomato tofu or seared soy curls, but I was wrong. This no-cook wrap is fantastic and oh so easy! I think you’re going to love it!
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Why We Love This Vegan Wrap Recipe
- No-Cook. This is the perfect plant-based lunch for summer because you don’t have to turn on the stove or oven to get an absolutely delicious meal. It’s also great for dinner!
- Fresh and flavorful. No boring veggie wrap over here! No simple salad wrap, this! The filling is also loaded with simple but flavor-packed ingredients like vegan bacon, sun-dried tomatoes and creamy vegan ranch dressing.
- How Does Your Garden Grow? If you grow them in your garden, it’s a great way to use some of your salad greens and romaine, basil (or other fresh herbs), baby arugula, spinach, tomatoes, etc.
What You’ll Need
You only need 9 simple ingredients to make these flavorful vegan ranch wraps!
Flour tortillas – We recommend using regular white flour tortillas for these vegan wraps. Sun-dried tomato or spinach flavored wraps work too, as long as they’re made with all-purpose flour which seems to be the most pliable – especially when you’re not heating them up.
Canned chickpeas – drained, rinsed, and patted dry with a paper towel to help deskin the garbanzo beans. For a larger flavor explosion, you can roll or shake these in our vegan chicken bouillon powder or vegan seasoning of your choice.
Romaine – chopped, rinsed, and patted dry
Salad greens – Use whatever salad greens you like – mixed greens, baby arugula (adds a fantastic peppery flavor), spinach, kale, etc.
Fresh basil – This adds a major flavor to the filling!
Sun-dried tomatoes – I used partially dehydrated sun-dried tomatoes that were still bright red and pretty juicy. Sun-dried tomatoes from a jar would also work but would add extra oil to the mix if you don’t get the ones packed in water. If your sun-dried tomatoes are super dehydrated (to the point where they’re a dark red color and very dry), you may want to rehydrate them in some warm water for at least 5 minutes before using them.
Vegan bacon bits – Check the ingredients on bacon bits at your local grocery store – many of them (especially the ones labeled “imitation” bacon bits) are “accidentally” vegan! Alternatively, you can use our Coconut Bacon Salt recipe or just cook up your favorite vegan strip-style bacon (We like the Lightlife Bacon for this!) and crumble it up.
Vegan ranch dressing – Our favorite store-bought option is Organicville Dairy-Free Ranch. You can also use our Vegan Buttermilk Ranch Dip recipe or follow the dressing directions on our Vegan Ranch Seasoning recipe.
Substitution Options
Substituting any of the ingredients may lead to a variable degree of difference in the final product. That being said, sometimes you can’t tolerate or just don’t have an ingredient and there is an easy swap. Here are our best tips for these moments! Let us know in the comments if you try any substitutions and how they work out for you!
For the chickpeas: Use any vegan protein you like. The Tofurky “chik’n” would be a fantastic option. Just shred it up with a fork! Our Lemon Pepper Tofu Cutlets or Balsamic Tomato Tofu Cutlets would also work. So would some air fried soy curls rehydrated first in our vegan bouillon powder!
For the romaine: Iceberg lettuce also works! You can also try Boston bib or other varieties of lettuce.
For the fresh basil: Other herbs could be nice – like thyme, oregano, and rosemary. Thai basil would be an amazing addition to this. Feel free to play around with the wonderful variety of fresh herbs available.
For the sun-dried tomatoes: Fresh tomatoes will also work – especially if you have fresh garden tomatoes! I like Roma tomatoes or other firm tomatoes, but halved grape or cherry tomatoes would be great as well.
For the vegan bacon bits: Feel free to skip the bacon bits if it’s not your thing. You can also use small diced seitan ham or a pinch of smoked salt or smoked paprika.
For the vegan ranch: If you don’t like ranch, feel free to sub your favorite vegan salad dressing! My personal preference leans to creamy salad dressings for this, but a salad dressing like French or Catalina or a vegan creamy Italian might also be really nice for a tangy addition. A vegan honey mustard or vegan bleu cheese would also be really good with this.
How to Make 15-Minute Chickpea Wraps
The whole process takes about 15 minutes from start to end, making it the perfect vegan lunch option for busy summer days!
1 – COMBINE FILLING INGREDIENTS: Add the chickpeas, romaine, greens, basil, sun-dried tomatoes, and vegan bacon bits to a large salad bowl and toss to combine.
2 – ADD THE DRESSING: Pour the vegan ranch over the tossed filling ingredients and toss again to combine fully.
3 – ASSEMBLE THE WRAPS: Lay a tortilla flat on a clean dry surface. Spread about 1-2 Tbsp vegan ranch over almost the whole tortilla, leaving a 1-inch margin around the edge. Line up about a quarter of the filling along the bottom third of the tortilla and get ready to wrap it up!
4 – WRAP IT UP: Everyone has a different way they wrap their wraps. What I like to do is first bring the left and right sides of the tortilla over the filling and towards each other. Then, holding the left and right sides in, bring the bottom of the tortilla up and over the filling, tucking it under slightly. From there, just finish rolling tightly all the way up. The most important part is tucking those sides in if they pop out as you roll it up. It can take some practice!
How to Serve Vegan Chickpea Bacon Ranch Wraps
Serve these wraps next to your favorite chips or with a side of sweet potato fries and extra ranch for dipping if you’re a real ranch fan. This is the perfect lunch for poolside or dining outdoors. And they’re great for kids too!
How to Store Leftovers
If you have leftovers, I’d store the filling separate from the wraps and only wrap what you need. Store leftover filling in an airtight container for 1-2 days in the fridge.
More Vegan Lunch Recipes
I hope you enjoy this vegan wrap recipe so much! We certainly have.
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Vegan Chickpea Bacon Ranch Wrap
This easy no-cook vegan meal is so fresh and flavorful! Packed with ingredients like fresh basil, sun-dried tomatoes, and vegan bacon bits, it’s perfect for a plant-based summer lunch, and it only takes about 15 minutes from start to finish. It’s also a great way to use up fresh basil and greens from your garden too.
Ingredients
- 4 large flour tortillas
- 1 15-oz. can chickpeas (drained, rinsed, and patted dry with a paper towel)
- 3 cups chopped romaine
- 1 cup chopped salad greens
- 2 Tbsp chopped fresh basil
- 1/3 cup chopped sun-dried tomatoes
- 1/3 cup imitation bacon bits
- 1/3 cup vegan ranch dressing + more for drizzling
Instructions
- COMBINE FILLING INGREDIENTS: Add the chickpeas, romaine, greens, basil, sun-dried tomatoes, and vegan bacon bits to a large salad bowl and toss to combine.
- ADD THE DRESSING: Pour the vegan ranch over the tossed filling ingredients and toss again to combine fully.
- ASSEMBLE THE WRAPS: Lay a tortilla flat on a clean dry surface. Spread about 1-2 Tbsp vegan ranch on it, leaving a 1-inch margin around the edge of the tortilla. Line up about a quarter of the filling along the bottom third of the tortilla and get ready to wrap it up!
- WRAP IT UP: Everyone has a different way they wrap their wraps. What I like to do is first bring the left and right sides of the tortilla over the filling and towards each other. Then, holding the left and right sides in, bring the bottom of the tortilla up and over the filling, tucking it under slightly. From there, just finish rolling tightly all the way up. The most important part is tucking those sides in if they pop out as you roll it up. It can take some practice!
- SERVE/STORE: Cut your wrap in half and serve immediately alongside your favorite chips, potato wedges, or side salad. Refrigerate leftovers in an airtight container for up to 3 days.
Video
Notes
Nutrition
Click here to watch our Vegan Chicken Bacon Ranch Wrap Web Story.
