Introduction

Buffalo Ranch Chickpea Wraps are a flavorful and satisfying vegetarian option that brings together crispy chickpeas tossed in a spicy buffalo sauce with crunchy, tangy slaw. These wraps are easy to prepare and perfect for a quick lunch or casual dinner that everyone will enjoy.

Buffalo Ranch Chickpea Wraps Recipe - Recipe Image

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)

Instructions

Step 1: In a large bowl, drizzle the chickpeas with vegetable oil and season with 1/2 teaspoon of kosher salt. Toss to combine, then sprinkle with ranch seasoning powder and toss again until evenly coated. Transfer the chickpeas to an air-fryer basket and reserve the bowl for the sauce.
Step 2: Cook the 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.
Step 3: While the chickpeas cook, prepare the slaw. In another large bowl, toss together the shredded napa cabbage, grated carrot, 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 thoroughly.
Step 4: In the reserved bowl, whisk together hot sauce, honey, and melted butter. Add the cooked chickpeas back to this bowl and toss to coat evenly with the buffalo sauce.
Step 5: To assemble the wraps, divide the buffalo chickpeas and cabbage slaw evenly among the warmed tortillas. Top each portion 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 end, keeping the sides tucked in to form a burrito shape. Cut each wrap in half to serve.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the buffalo sauce or use a spicier hot sauce.
Substitute the napa cabbage with green or red cabbage for a slightly different texture.
Use vegan butter and ranch dressing to make this wrap fully plant-based.
If you don’t have an air fryer, bake the chickpeas on a lined baking sheet at 425°F for 25-30 minutes, tossing halfway through.

Storage

Store any leftover buffalo chickpea mixture and slaw separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps fresh to maintain the best texture. Reheat chickpeas gently in the microwave or a skillet before serving, then add fresh slaw.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps gluten-free?

Yes, simply use gluten-free tortillas in place of regular wraps to make this recipe suitable for gluten intolerance.

How spicy are Buffalo Ranch Chickpea Wraps?

The wraps have a moderate level of heat that can be adjusted by changing the amount or type of hot sauce used. You can reduce the hot sauce if you prefer a milder flavor or add more for extra kick.

Buffalo Ranch Chickpea Wraps Recipe

Print Recipe

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4.6 from 107 reviews

These Buffalo Ranch Chickpea Wraps combine crispy, spicy chickpeas with a creamy ranch and tangy cabbage slaw for a flavorful, protein-packed vegetarian meal. Air-fried chickpeas are tossed in a buttery buffalo sauce and wrapped with crunchy vegetables and ranch dressing in high-protein tortillas, making a perfect handheld lunch or dinner option.

Author: Zane
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

Chickpeas and Seasoning

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

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

Buffalo Sauce

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

Assembly

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

Instructions

Season Chickpeas: In a large bowl, drizzle the drained chickpeas with vegetable oil and season with half a teaspoon of kosher salt. Toss well to coat. Sprinkle the ranch seasoning powder over the chickpeas and toss again until evenly coated. Transfer the seasoned chickpeas to an air fryer basket and set the bowl aside for mixing the buffalo sauce later.
Air Fry Chickpeas: Cook the chickpeas in the air fryer at 400°F, shaking the basket halfway through the cooking time to ensure even crisping. Air fry for 15 to 20 minutes or until the chickpeas are crispy and starting to brown.
Prepare the Slaw: While the chickpeas are cooking, combine the shredded napa cabbage, grated carrot, sliced celery, and chives in a large bowl. Season the mixture with the remaining half teaspoon of kosher salt. Add ranch dressing and apple cider vinegar, then toss everything to coat evenly.
Make Buffalo Sauce and Toss Chickpeas: In the reserved bowl, whisk together the hot sauce, honey, and melted unsalted butter until smooth. Add the crisped chickpeas back into this bowl and toss thoroughly to coat them in the buffalo sauce.
Assemble Wraps: Divide the buffalo chickpea mixture and the cabbage slaw evenly among the warmed tortillas. Top each with crumbled blue cheese if desired. Fold the sides of each tortilla inward, then fold the bottom end up over the filling and roll tightly to form a burrito shape. Cut each wrap in half for serving.

Notes

For a vegan version, omit the blue cheese and use vegan ranch dressing and butter substitutes.
You can adjust the spiciness by varying the amount of hot sauce used.
High-protein tortillas increase the protein content, but regular tortillas work just as well.
Serve extra ranch dressing on the side for dipping.
These wraps can be prepared ahead by making the buffalo chickpeas and slaw separately and assembling before serving.

Keywords: Buffalo chickpea wraps, Air fryer chickpeas, Vegetarian wraps, Buffalo ranch chickpeas, Healthy wraps