Buffalo Ranch Chickpea Wraps Recipe
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.
- 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
Find it online: https://zestywithzane.com/buffalo-ranch-chickpea-wraps-recipe/
