Go Back
–+ servings
Head on shot of a sliced vegan chickpea bacon ranch wrap. There is a big green bowl of salad behind the wrap.

Vegan Chickpea Bacon Ranch Wrap

Brittany Roche

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.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Sandwiches
Cuisine American
Servings 4 wraps
Calories 433 kcal

Ingredients
  

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

TORTILLA OPTIONS: 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.
SALAD GREENS: Use whatever salad greens you like - mixed greens, baby arugula (adds a fantastic peppery flavor), spinach, kale, etc.
SUN-DRIED TOMATO NOTES: 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 your sun-dried tomatoes are super dehydrated (to the point where they’re a dark red color), you may want to rehydrate them in some warm water for at least 5 minutes before using them.
VEGAN BACON BITS OPTIONS: 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 OPTIONS: 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.

Nutrition

Serving: 1gCalories: 433kcalCarbohydrates: 51gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 14gSodium: 692mgFiber: 10gSugar: 6g
Keyword vegan chicken bacon ranch wrap, vegan wrap recipe, vegetarian chicken bacon ranch wrap
Tried this recipe?Let us know how it was!