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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
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
Instructions
- 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.
- Toss the cabbage, carrot, celery and chives with the remaining salt, ranch dressing and vinegar.
- Whisk the hot sauce, honey and melted butter in a bowl. Toss in the hot chickpeas.
- 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.
