Print

Buffalo Ranch Chickpea Wraps Recipe

Print Recipe

★★★★★

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.

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

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

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