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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.

Ingredients

Scale

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

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