Buffalo Ranch Chickpea Wraps Recipe

Introduction

Buffalo Ranch Chickpea Wraps offer a delightful twist on classic buffalo flavors with a vegetarian and protein-packed filling. Crispy, spicy chickpeas paired with crunchy vegetables and creamy ranch dressing make these wraps a satisfying and flavorful meal.

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

1. Step 1: In a large bowl, drizzle chickpeas with vegetable oil and season with 1/2 teaspoon kosher salt. Toss to combine. Sprinkle ranch seasoning powder over chickpeas and toss again to coat evenly. Transfer chickpeas to an air fryer basket and reserve the bowl for mixing the sauce.
2. Step 2: Air fry the chickpeas at 400°F, shaking the basket halfway through cooking. Continue until the chickpeas are crisp and beginning to brown, about 15 to 20 minutes.
3. Step 3: While the chickpeas cook, combine shredded napa cabbage, grated carrot, sliced celery, and chives in another large bowl. Season with the remaining 1/2 teaspoon kosher salt. Add ranch dressing and apple cider vinegar, then toss to coat the vegetables thoroughly.
4. Step 4: Using the reserved bowl, whisk together hot sauce, honey, and melted butter. Add the cooked chickpeas to the sauce and toss until fully coated.
5. Step 5: Divide the sauced chickpeas and the dressed cabbage mixture evenly among the warmed tortilla wraps. If desired, sprinkle crumbled blue cheese on top. 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 to enclose the ingredients in a burrito shape. Slice each wrap in half to serve.

Tips & Variations

• For extra heat, add more hot sauce or a pinch of cayenne pepper to the buffalo sauce mixture.
• Use gluten-free tortillas to make this recipe suitable for gluten-sensitive diets.
• Swap the ranch dressing for a vegan alternative to keep the dish plant-based.
• Add shredded cheddar or Monterey Jack cheese for a milder, creamy bite instead of blue cheese.
• If you don’t have an air fryer, bake the chickpeas on a lined baking sheet at 425°F for 25–30 minutes, stirring halfway through.

Storage

Store leftovers wrapped in foil or airtight containers in the refrigerator for up to 2 days. To reheat, unwrap the wraps and warm them in a skillet over medium heat until heated through and slightly crisp, or microwave for 30–60 seconds. Adding fresh vegetables or dressing after reheating helps maintain the wrap’s crunch and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wraps ahead of time?

Yes, you can prepare the chickpeas and vegetable mixture in advance, but it’s best to assemble the wraps just before serving to keep the tortillas from becoming soggy.

Can I substitute the chickpeas with another protein?

Absolutely. Roasted cauliflower or tofu cubes seasoned and cooked similarly make great alternatives if you prefer a different texture or flavor.

Buffalo Ranch Chickpea Wraps Recipe

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4.5 from 104 reviews

These Buffalo Ranch Chickpea Wraps are a flavorful and crunchy vegetarian wrap featuring crispy air-fried chickpeas tossed in a spicy buffalo ranch sauce, combined with a fresh and tangy cabbage slaw. Perfect as a satisfying lunch or light dinner, these wraps offer a delicious balance of heat, creaminess, and texture with a hint of blue cheese for those who want an extra punch of flavor.

• Author: Lara
• 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 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

Cabbage 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 Ranch Sauce

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

Wrap Assembly

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

Instructions

1. Prepare Chickpeas: In a large bowl, drizzle the chickpeas with vegetable oil and season with half (1/2 tsp) of the kosher salt. Toss to combine evenly. Sprinkle the ranch seasoning powder over the chickpeas and toss again to thoroughly coat all the chickpeas. Transfer the chickpeas to an air-fryer basket and reserve the bowl for the sauce.
2. Air Fry Chickpeas: Air fry the chickpeas at 400°F (200°C), shaking the basket halfway through the cooking process. Continue cooking until chickpeas are crisp and beginning to brown, about 15 to 20 minutes total.
3. Make the Cabbage Slaw: While the chickpeas cook, combine the shredded napa cabbage, grated carrot, sliced celery, and chives in another large bowl. Season with the remaining 1/2 tsp kosher salt. Add the ranch dressing and apple cider vinegar, then toss well to evenly coat the vegetables with the dressing.
4. Prepare Buffalo Ranch Sauce: In the reserved bowl, whisk together the hot sauce, honey, and melted butter. Add the air-fried chickpeas to this mixture and toss thoroughly to coat the chickpeas in the buffalo ranch sauce.
5. Assemble Wraps: Divide the sauced chickpea mixture and the cabbage slaw evenly among the warmed tortillas. Sprinkle with crumbled blue cheese if desired. 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 to form a burrito-style wrap, ensuring the sides stay tucked in. Cut each wrap in half to serve.

Notes

• The recipe uses an air fryer to achieve crispiness without deep frying, making it a healthier alternative.
• Blue cheese is optional but adds a delicious tangy contrast to the spicy buffalo sauce.
• You can substitute the hot sauce with your preferred brand or adjust the quantity to make it milder or spicier.
• Warming the tortillas before assembly helps prevent them from cracking and makes rolling easier.
• For a vegan option, substitute butter with a plant-based alternative and use vegan ranch dressing.

Keywords: Buffalo Chickpea Wraps, Air Fryer Chickpeas, Vegetarian Wraps, Buffalo Ranch Sauce, Healthy Wrap Recipe