Buffalo Ranch Chickpea Wraps Recipe

Introduction

Buffalo Ranch Chickpea Wraps offer a deliciously spicy and tangy twist on the classic wrap. Packed with crispy chickpeas, fresh vegetables, and a creamy ranch dressing, they make a perfect vegetarian lunch or light dinner. Ready in under 30 minutes, these wraps are both flavorful and satisfying.

Ingredients

• 2 (15.5-oz.) cans chickpeas, drained, 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, 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)
• An air fryer

Instructions

1. Step 1: In a large bowl, drizzle chickpeas with vegetable oil. Season with 1/2 teaspoon kosher salt and toss to combine. Sprinkle ranch seasoning powder over chickpeas and toss again to coat evenly. Transfer chickpeas to the air-fryer basket and reserve the bowl for later.
2. Step 2: Cook chickpeas in the air fryer at 400°F, shaking the basket halfway through, until they are crisp and starting to brown, about 15 to 20 minutes.
3. Step 3: While chickpeas cook, place the shredded napa cabbage, grated carrot, thinly sliced celery, and chives in a large bowl. Season with the remaining 1/2 teaspoon kosher salt. Add the ranch dressing and apple cider vinegar, then toss to coat all the vegetables evenly.
4. Step 4: In the reserved bowl, whisk together the hot sauce, honey, and melted butter. Add the cooked chickpeas to this sauce and toss until all chickpeas are well coated.
5. Step 5: Divide the buffalo chickpea mixture and the dressed cabbage mixture evenly among the warmed tortillas. Top each with crumbled blue cheese if using. Fold in the left and right sides of each tortilla, then fold the end closest to you over the filling. Roll 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 crunch, add sliced radishes or cucumber to the vegetable mix.
• Use a milder hot sauce or reduce the amount if you prefer less heat.
• Swap out the blue cheese for feta or omit it for a vegan option (use vegan ranch dressing and butter substitutes).
• If you don’t have an air fryer, roast chickpeas on a baking sheet at 425°F for 20-25 minutes, stirring halfway through.

Storage

Store any leftover chickpea filling and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas separate to prevent sogginess. Reheat the chickpeas in a skillet or air fryer to regain their crispness before assembling fresh wraps. Prepare wraps just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an air fryer?

Yes, you can roast the chickpeas in a conventional oven at 425°F for 20 to 25 minutes, stirring once halfway through, until crisp and browned.

Is this recipe vegan?

The recipe can be made vegan by using dairy-free ranch dressing, vegan butter, and omitting the blue cheese or using a vegan cheese alternative.

Buffalo Ranch Chickpea Wraps Recipe

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4.6 from 114 reviews

These Buffalo Ranch Chickpea Wraps combine crispy air-fried chickpeas tossed in a spicy buffalo sauce with a crunchy ranch-dressed vegetable slaw, all wrapped in a high-protein tortilla for a flavorful and satisfying vegetarian meal. Perfect for a quick lunch or dinner, these wraps offer a delightful contrast of textures and bold, tangy flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Air Frying
• Cuisine: American
• Diet: Vegetarian

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

Vegetable Slaw

• 1/4 head of 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 Ranch Sauce

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

Wrap Assembly

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

Instructions

1. Prepare Chickpeas: In a large bowl, drizzle the drained and rinsed chickpeas with vegetable oil. Season with 1/2 teaspoon of kosher salt and toss to combine evenly. Sprinkle the ranch seasoning powder over the chickpeas and toss again until all chickpeas are well coated. Transfer the seasoned chickpeas to an air-fryer basket, and reserve the bowl for the sauce preparation.
2. Air Fry Chickpeas: Cook the chickpeas in the air fryer at 400°F (200°C), shaking the basket halfway through the cooking time to ensure even crisping. Continue until chickpeas are crisp and starting to brown, about 15 to 20 minutes.
3. Make Vegetable Slaw: In another large bowl, combine the shredded napa cabbage, grated carrot, thinly sliced celery, and chives or scallions. Season this mixture with the remaining 1/2 teaspoon of kosher salt. Add the ranch dressing and apple cider vinegar, then toss thoroughly to coat all the vegetables evenly.
4. Prepare Buffalo Ranch Sauce: In the reserved bowl, whisk together the hot sauce, honey, and melted unsalted butter. Add the crisped chickpeas to this mixture and toss them gently to ensure they are evenly coated with the buffalo ranch sauce.
5. Assemble Wraps: Divide the buffalo ranch chickpea mixture and the ranch-covered vegetable slaw evenly among the warmed tortillas. If desired, top each with crumbled blue cheese. Fold in the left and right sides of each tortilla, then fold the bottom end up over the filling and roll tightly from the bottom to form a secure wrap with tucked sides. Cut each wrap in half to serve.

Notes

• Use high-protein tortillas for an added nutritional boost, or regular flour tortillas for a more traditional wrap.
• The blue cheese is optional but adds a nice creaminess and tang that complements the buffalo flavors.
• Adjust the amount of hot sauce in the buffalo ranch sauce to suit your heat preference.
• Ensure chickpeas are dried thoroughly before seasoning to achieve maximum crispness in the air fryer.
• Serve extra ranch dressing on the side for dipping.

Keywords: Buffalo Chickpea Wraps, Air Fryer Chickpeas, Vegetarian Wrap, Buffalo Sauce, Ranch Dressing, Healthy Wraps, High Protein Tortilla, Quick Lunch