For the peanut sauce:

• 1/4 cup of peanut butter (creamy of chunky work here but a natural drippy peanut is best)
• 1 tablespoon of soy sauce
• 1 clove of garlic
• 1/4 cup of milk or water (I like the extra creaminess that milk adds and usually use oat or coconut milk)
• 1/2 teaspoon of maple syrup
• 1/2 tablespoon of lime juice
• 1/2 inch of fresh ginger (or 1/4 teaspoon of dried ginger)
• optional: for a little extra kick, add in 1-2 teaspoons of sriracha

For the chickpea wraps:

• 10oz bag (roughly 3 cups) of coleslaw mix
• 1 cup of shredded carrots
• ¼ cup of chopped green onion
• 1/3 cup of roasted peanuts
• 1/4 cup of chopped fresh cilantro
• 2 cans of chickpeas, drained and rinsed 
• 6 large tortillas