Buffalo Ranch Chickpea Wraps Recipe

Introduction

Buffalo Ranch Chickpea Wraps are a flavorful and satisfying vegetarian option that combines crispy chickpeas with a tangy ranch slaw. Perfect for a quick lunch or dinner, these wraps bring a delightful balance of spice, crunch, and creaminess.

Ingredients

• 2 (15.5-oz.) cans chickpeas, drained and rinsed
• 2 tbsp. vegetable oil
• 1 tsp. kosher salt, divided
• 1 (1-oz.) packet ranch seasoning powder
• 1/4 head of napa cabbage, shredded (about 3 cups)
• 1 medium carrot, peeled and grated
• 3 celery ribs, thinly sliced
• 2 tbsp. thinly sliced chives or scallions
• 1/4 cup ranch dressing, plus more for serving
• 2 tbsp. apple cider vinegar
• 6 tbsp. hot sauce
• 2 tbsp. honey
• 2 tbsp. unsalted butter, melted
• 4 (10″) high-protein or regular tortilla wraps, warmed
• 4 tbsp. crumbled blue cheese (optional)

Instructions

1. Step 1: In a large bowl, drizzle chickpeas with vegetable oil; season with half of the salt and toss to combine. Sprinkle ranch seasoning powder over chickpeas and toss again to coat evenly. Transfer chickpeas to an air-fryer basket and set the bowl aside for the sauce.
2. Step 2: Cook chickpeas in the air fryer at 400°F, shaking the basket halfway through, until they are crisp and beginning to brown, about 15 to 20 minutes.
3. Step 3: Meanwhile, in another large bowl, combine shredded napa cabbage, grated carrot, sliced celery, and chives or scallions. Season with the remaining salt, then add ranch dressing and apple cider vinegar. Toss everything to coat thoroughly.
4. Step 4: In the reserved bowl, whisk together hot sauce, honey, and melted butter. Add the cooked chickpeas to this sauce and toss well to coat completely.
5. Step 5: Divide the buffalo chickpea mixture and the cabbage slaw evenly among the warmed tortillas. If using, sprinkle crumbled blue cheese on top. Fold in the left and right sides of each tortilla, then fold the end closest to you over the fillings. Roll up tightly from the bottom, keeping the sides tucked in to form a burrito shape. Cut each wrap in half before serving.

Tips & Variations

• For extra heat, add a dash of cayenne pepper or use a spicier hot sauce in the buffalo mixture.
• Replace napa cabbage with shredded kale or romaine for a different texture.
• Omit the blue cheese or use crumbled feta as a tangy alternative.
• If you don’t have an air fryer, roast the chickpeas on a baking sheet at 425°F for 20-25 minutes, shaking halfway through.

Storage

Store any leftover chickpea filling and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chickpeas briefly in a skillet or microwave before assembling fresh wraps. Assembled wraps are best eaten immediately to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps vegan?

Yes! Use a vegan ranch dressing or make your own, replace honey with maple syrup, and omit the blue cheese or use a vegan cheese alternative.

What if I don’t have an air fryer?

You can roast the chickpeas in the oven at 425°F for 20 to 25 minutes, stirring halfway through, until they are crispy and browned.

Buffalo Ranch Chickpea Wraps Recipe

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★★★★★

4.9 from 81 reviews

• Author: Elara
• Total Time: 35 minutes
• Yield: 4 wraps 1x
• Diet: Vegetarian

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Description

Delicious and crispy Buffalo Ranch Chickpea Wraps featuring air-fried chickpeas tossed in a spicy buffalo sauce, paired with a fresh and crunchy veggie slaw, wrapped in high-protein tortillas for a satisfying and flavorful meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Chickpeas

• 2 (15.5-oz.) cans chickpeas, drained, rinsed
• 2 tbsp. vegetable oil
• 1 tsp. kosher salt, divided
• 1 (1-oz.) packet ranch seasoning powder

Veggie Slaw

• 1/4 head napa cabbage, shredded (about 3 cups)
• 1 medium carrot, peeled, grated
• 3 celery ribs, thinly sliced
• 2 tbsp. thinly sliced chives or scallions
• 1/4 cup ranch dressing, plus more for serving
• 2 tbsp. apple cider vinegar

Buffalo Sauce

• 6 tbsp. hot sauce
• 2 tbsp. honey
• 2 tbsp. unsalted butter, melted

Wraps and Toppings

• 4 (10″) high-protein or regular tortilla wraps, warmed
• 4 tbsp. crumbled blue cheese (optional)

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Instructions

1. Prepare Chickpeas: In a large bowl, drizzle chickpeas with vegetable oil, then season with 1/2 teaspoon of kosher salt. Toss to evenly coat. Sprinkle the ranch seasoning powder over the chickpeas and toss again until well coated. Transfer the chickpeas to the air fryer basket, reserving the bowl for making the sauce later.
2. Air-Fry Chickpeas: Cook chickpeas in the air fryer at 400°F (205°C) for 15 to 20 minutes, shaking the basket halfway through the cooking time to ensure even crisping. The chickpeas should become crisp and slightly browned.
3. Make Veggie Slaw: While chickpeas are frying, combine shredded napa cabbage, grated carrot, sliced celery, and chives in a large bowl. Season with the remaining 1/2 teaspoon of kosher salt. Add 1/4 cup ranch dressing and apple cider vinegar, then toss to coat the vegetables evenly.
4. Prepare Buffalo Sauce and Toss Chickpeas: In the reserved bowl, whisk together hot sauce, honey, and melted butter to create the buffalo sauce. Add the crispy air-fried chickpeas to this bowl and toss until thoroughly coated with the sauce.
5. Assemble Wraps: Divide the buffalo chickpea mixture and the veggie slaw evenly among the warmed tortilla wraps. If using, sprinkle each with crumbled blue cheese. Fold in the left and right sides of each tortilla, then fold the end closest to you over the filling. Tightly roll up from the bottom toward the top, keeping the sides tucked in to form a burrito shape. Cut each wrap in half and serve with extra ranch dressing if desired.

Notes

• For extra crispiness, shake the air fryer basket more frequently during cooking.
• Adjust hot sauce quantity based on your preferred spice level.
• Blue cheese is optional but adds a creamy, tangy contrast.
• Use high-protein tortillas for added nutrition or regular tortillas for a traditional texture.
• The wraps are best enjoyed fresh but can be wrapped tightly in foil and refrigerated for up to 24 hours.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch
• Method: Air Frying
• Cuisine: American

Keywords: buffalo chickpea wraps, air fryer wraps, vegetarian wraps, buffalo sauce chickpeas, ranch chickpea wraps, healthy wraps, high-protein wraps