Buffalo Ranch Chickpea Wraps Recipe

Introduction

Buffalo Ranch Chickpea Wraps offer a spicy, tangy, and satisfying plant-based twist on the classic buffalo flavor. Crisp chickpeas coated in a flavorful sauce combine with fresh crunchy veggies and creamy ranch for a wrap that’s perfect for lunch or a light dinner.

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 the chickpeas with vegetable oil; season with 1/2 teaspoon of kosher salt and toss to combine. Sprinkle with ranch seasoning powder and toss again to coat evenly. Transfer the chickpeas to an air-fryer basket and reserve the bowl for later use.
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: Meanwhile, in another large bowl, combine the shredded napa cabbage, grated carrot, thinly sliced celery, and chives. Season with the remaining 1/2 teaspoon of kosher salt. Add ranch dressing and apple cider vinegar, then toss to coat the vegetables evenly.
4. Step 4: In the reserved bowl, whisk together hot sauce, honey, and melted butter. Add the cooked chickpeas and toss until they are fully coated with the buffalo-ranch sauce.
5. Step 5: Divide the buffalo chickpea mixture and the dressed cabbage mixture evenly among the warmed tortillas. If desired, sprinkle with crumbled blue cheese. Fold in the left and right sides of each tortilla, then fold the end closest to you over the filling. Roll up tightly from the bottom, keeping the sides tucked in, to form a burrito shape. Slice each wrap in half and serve.

Tips & Variations

• For extra crispiness, shake the air-fryer basket more frequently during cooking.
• Substitute vegan butter and ranch dressing for a dairy-free option.
• Add sliced avocado or cucumber for a fresh contrast to the spicy chickpeas.
• If you don’t have an air fryer, roast chickpeas on a baking sheet at 425°F for 20-25 minutes, stirring halfway.

Storage

Store any leftover chickpea mixture and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chickpeas briefly in a skillet or air fryer to restore crispness before assembling fresh wraps. Assemble wraps just before serving to keep them from becoming soggy.

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 on a baking sheet in a preheated oven at 425°F for 20 to 25 minutes, stirring halfway through, until crisp and golden.

Is there a vegan option for this recipe?

Absolutely! Use a vegan butter substitute and choose a dairy-free ranch dressing, or make your own using plant-based ingredients. Skip the blue cheese or use a vegan alternative.

Buffalo Ranch Chickpea Wraps Recipe

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4.9 from 122 reviews

These Buffalo Ranch Chickpea Wraps are a flavorful and satisfying plant-based meal, featuring crispy air-fried chickpeas coated in a spicy buffalo ranch sauce, combined with a crunchy, tangy slaw and wrapped in a high-protein tortilla. Perfect for lunch or a healthy dinner, these wraps balance heat, creaminess, and freshness for a delicious handheld delight.

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

Ingredients

Scale 1x2x3x

Chickpea Mixture

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

Slaw

• 1/4 head 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
• 1/2 tsp kosher salt

Wrap Assembly

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

Instructions

1. Prepare Chickpeas: In a large bowl, drizzle the drained chickpeas with vegetable oil and sprinkle with 1/2 teaspoon of kosher salt. Toss to coat evenly. Add the ranch seasoning powder and toss again to fully coat the chickpeas.
2. Air Fry Chickpeas: Transfer the seasoned chickpeas to an air-fryer basket in a single layer. Cook at 400°F (204°C) for 15 to 20 minutes, shaking the basket halfway through to ensure even crisping, until the chickpeas are crisp and beginning to brown.
3. Make Slaw: In another large bowl, combine shredded napa cabbage, grated carrot, sliced celery, and thinly sliced chives. Season with the remaining 1/2 teaspoon kosher salt. Add the ranch dressing and apple cider vinegar, then toss everything to coat nicely.
4. Prepare Buffalo Sauce and Coat Chickpeas: Using the reserved bowl from step 1, whisk together the hot sauce, honey, and melted butter until well combined. Add the cooked chickpeas to the sauce and toss thoroughly to coat them in the buffalo ranch sauce.
5. Assemble Wraps: Divide the buffalo chickpea mixture and the slaw 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 and roll tightly from the bottom up, keeping the sides tucked in to create a burrito-style wrap. Cut each wrap in half to serve.

Notes

• For a spicier kick, increase the amount of hot sauce in the buffalo sauce.
• You can substitute ranch dressing with a vegan ranch to make this recipe vegan-friendly, but in that case, omit the butter or use a plant-based alternative.
• Blue cheese is optional but adds a creamy, tangy contrast that pairs well with the buffalo flavor.
• Use high-protein tortillas to add extra nutrition and make the wraps more filling.
• Leftover chickpeas can be stored separately and reheated in the air fryer for crispness.

Keywords: Buffalo chickpea wraps, vegetarian wraps, air fryer chickpeas, buffalo sauce, ranch dressing wraps, healthy wraps, easy lunch recipes, plant-based wraps