Step 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.

Step 2

ADD THE DRESSING: Pour the vegan ranch over the tossed filling ingredients and toss again to combine fully.

Step 3

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!

Step 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!

Step 5

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.