Buffalo Ranch Chickpea Wraps with Crunchy Slaw

Dinner

Buffalo Ranch Chickpea Wraps with Crunchy Slaw

Air-fried chickpeas get a buttery Buffalo coating and roll up with ranch-dressed cabbage slaw.

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Yield
4 servings
Cuisine
American

Serving ideas

Serve with extra ranch if you like.

Ingredients

See the ingredient checklist
  • 2 cans chickpeas, 15.5 oz each, rinsed and drained
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt, divided
  • 1 packet ranch seasoning, 1 oz
  • 1/4 head napa cabbage, shredded, about 3 cups
  • 1 medium carrot, peeled and grated
  • 3 celery ribs, thinly sliced
  • 2 tbsp sliced chives or scallions
  • 1/2 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 large tortillas, warmed
  • 4 tbsp crumbled blue cheese, optional

Before you cook

Drain the chickpeas well so they crisp in the air fryer.

How to make Buffalo Ranch Chickpea Wraps with Crunchy Slaw

  1. Toss the chickpeas with oil, half the salt and the ranch seasoning. Air-fry at 400°F for 15 to 20 minutes, shaking halfway, until crisp.

  2. Toss the cabbage, carrot, celery and chives with the remaining salt, ranch dressing and vinegar.

  3. Whisk the hot sauce, honey and melted butter in a bowl. Toss in the hot chickpeas.

  4. Fill the tortillas with chickpeas, slaw and optional blue cheese. Tuck in the sides, roll and cut each wrap in half.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Buffalo Ranch Chickpea Wraps with Crunchy Slaw

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Air-fried chickpeas get a buttery Buffalo coating and roll up with ranch-dressed cabbage slaw.
Print Recipe
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    2 cans chickpeas 15.5 oz each, rinsed and drained
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt divided
  •  
    1 packet ranch seasoning 1 oz
  •  
    ¼ head napa cabbage shredded, about 3 cups
  •  
    1 medium carrot peeled and grated
  •  
    3 celery ribs thinly sliced
  •  
    2 tbsp sliced chives or scallions
  • ½ cup ranch dressing plus more for serving
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl2 tbsp apple cider vinegar
  • 6 tbsp hot sauce
  • Golden honey in a glass bowl with a wooden honey dipper2 tbsp honey
  • 2 tbsp unsalted butter melted
  •  
    4 large tortillas warmed
  •  
    4 tbsp crumbled blue cheese optional

Instructions
 

  1. Toss the chickpeas with oil, half the salt and the ranch seasoning. Air-fry at 400°F for 15 to 20 minutes, shaking halfway, until crisp.
  2. Toss the cabbage, carrot, celery and chives with the remaining salt, ranch dressing and vinegar.
  3. Whisk the hot sauce, honey and melted butter in a bowl. Toss in the hot chickpeas.
  4. Fill the tortillas with chickpeas, slaw and optional blue cheese. Tuck in the sides, roll and cut each wrap in half.

Notes

Drain the chickpeas well so they crisp in the air fryer.
Adapted from Brooke Caison, Delish.

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