Dinner

Buffalo Ranch Chickpea Wraps Recipe

Bylilan Sage September 18, 2026September 18, 2026

Introduction

Buffalo Ranch Chickpea Wraps offer a delicious, plant-based take on classic buffalo flavors. These crispy, spicy chickpeas combined with crunchy vegetables and creamy ranch make for a satisfying and flavorful meal. Perfect for lunch or a light dinner, they are easy to prepare and packed with bold taste.

A white plate holds several wraps cut in half showing three main layers; the first is a soft, light brown tortilla that folds around the fillings, the second layer is a mix of pale green sliced celery and shredded white cabbage, and the third layer is made of round, orange-brown chickpeas covered in a glossy, reddish-orange sauce with a slightly thick texture. Some small bits of crumbled blue cheese with creamy white and blue veins are scattered near the plate edges. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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)
An air fryer

Instructions

Step 1: In a large bowl, drizzle chickpeas with vegetable oil and sprinkle with 1/2 tsp. kosher salt. Toss well to combine. Add the ranch seasoning powder and toss again to coat evenly. Transfer the chickpeas to the air fryer basket and reserve the bowl for later.
Step 2: Cook chickpeas in the air fryer at 400°F, shaking the basket halfway through, until they are crisp and beginning to brown, about 15 to 20 minutes.
Step 3: While chickpeas cook, combine shredded napa cabbage, grated carrot, sliced celery, and chives in a large bowl. Season with the remaining 1/2 tsp. salt, then add ranch dressing and apple cider vinegar. Toss everything to coat evenly.
Step 4: In the reserved bowl, whisk together hot sauce, honey, and melted butter. Add the cooked chickpeas and toss to coat them thoroughly with the buffalo sauce.
Step 5: Divide the spicy chickpea mixture and the cabbage slaw evenly among the warmed tortillas. If desired, sprinkle each with crumbled blue cheese. Fold the left and right sides of each tortilla inward, then fold the bottom edge up over the filling and roll tightly to form a burrito shape. Cut each wrap in half and serve with extra ranch dressing on the side.

Tips & Variations

For a vegan version, use a dairy-free ranch dressing and substitute vegan butter or olive oil in the buffalo sauce.
Try adding sliced avocado or cucumber for extra creaminess and crunch.
If you don’t have an air fryer, roast the chickpeas on a baking sheet at 425°F for 25–30 minutes, stirring halfway through.

Storage

Store any leftover chickpea wraps wrapped tightly in foil or in an airtight container in the refrigerator for up to 2 days. Reheat the chickpeas separately in a skillet or air fryer to retain crispiness before reassembling the wraps. The fresh cabbage slaw is best added right before serving to keep it crunchy.

How to Serve

A close-up view of a wrap being dipped into a thick white sauce in a clear glass bowl, held by a woman's hand on the right side. The wrap has three visible layers: the soft brown outer tortilla, filled inside with a layer of white creamy sauce, followed by orange-red crispy chickpeas and bits of green celery mixed with orange crunchy pieces. The sauce is dripping from the wrap as it dips into the thick white sauce with small herbs visible. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the buffalo chickpeas without an air fryer?

Yes, you can roast the chickpeas in a conventional oven at 425°F for about 25 to 30 minutes, shaking or stirring halfway, until they are crispy and lightly browned.

What can I use instead of blue cheese?

If you prefer to skip blue cheese, try feta or goat cheese for a tangy alternative, or omit cheese altogether for a dairy-free wrap.

lilan Sage