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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/buffalo-ranch-chickpea-wraps-recipe/