Description

These Buffalo Ranch Chickpea Wraps are a flavorful and crunchy vegetarian alternative to traditional buffalo chicken wraps. Crispy air-fried chickpeas tossed in a spicy buffalo sauce are combined with a refreshing cabbage slaw dressed in ranch and apple cider vinegar, all wrapped in warm high-protein tortillas. Perfect as a quick, satisfying lunch or dinner option with a balance of spicy, tangy, and creamy flavors.

Ingredients

Scale

Chickpeas

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 and rinsed chickpeas with vegetable oil. Season with half of the kosher salt (1/2 tsp) and toss well to combine. Sprinkle the ranch seasoning powder over the chickpeas and toss again to evenly coat.
Air Fry Chickpeas: Transfer the seasoned chickpeas to the basket of an air fryer. Cook at 400°F (204°C) for 15 to 20 minutes, shaking the basket halfway through to ensure even crisping. The chickpeas should become crisp and start to brown.
Prepare Slaw: While the chickpeas cook, in another large bowl, combine the shredded napa cabbage, grated carrot, thinly sliced celery, and chives. Season with the remaining 1/2 tsp kosher salt. Add ranch dressing and apple cider vinegar, then toss everything together to coat the vegetables evenly.
Make Buffalo Sauce & Toss Chickpeas: In the reserved bowl used for the chickpeas, whisk together the hot sauce, honey, and melted butter to create the buffalo sauce. Add the air-fried chickpeas into this sauce and toss to coat them thoroughly with the buffalo flavor.
Assemble Wraps: Divide the buffalo-coated chickpeas and the ranch slaw mixture evenly among the warmed tortillas. If using, 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 and roll tightly from the bottom, keeping the sides tucked in to form a burrito-style wrap. Cut each wrap in half to serve.

Notes

For an extra protein boost, opt for high-protein tortillas or wraps.
Blue cheese is optional but adds a classic tangy flavor complementing the buffalo sauce.
Adjust the hot sauce quantity to control spice levels according to your preference.
The slaw can be made ahead of time and refrigerated to save prep time.
Ensure chickpeas are well drained and patted dry before air frying to maximize crispiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch
Method: Air Frying
Cuisine: American

Keywords: Buffalo Wraps, Chickpea Wraps, Vegetarian Lunch, Air Fryer Recipes, Buffalo Chickpeas, Ranch Dressing, Healthy Wraps