Here's a wrap everyone can enjoy, and it's easy to make too.
2 13.5-ounce cans chickpeas drained and rinsed, or 3 cups cooked chickpeas
1 cup chopped artichoke hearts, frozen or canned
1 cup vegan cheese sauce
¼-1/2 cup vegan Buffalo hot sauce
15-20 small tortillas, corn or flour
Vegan ranch dip or guacamole, for dipping
Preheat your oven to 425°F. In a large bowl, mash the chickpeas with a potato masher or fork. Some larger pieces are okay, but you want the mixture to stick together.
Add the chopped artichoke hearts, vegan sauce and Buffalo hot sauce and mix to combine. Scoop about 2 tablespoons of the filling onto each tortilla and roll tightly. Place seam-side down on a baking sheet. Bake 15-20 minutes. until the tortillas brown on the edges.