Buffalo Ranch Chickpea Wrap

Looking for a quick, flavourful lunch or dinner option? These Buffalo Chickpea Wraps with creamy ranch slaw are the perfect balance of spicy, crunchy, and tangy—packed with plant-based goodness and ready in no time!

Ingredients -

For the Buffalo Chickpeas

• 2 tins chickpeas, strained

• 2 tbsp olive oil

• 1 tsp garlic powder

• Pinch of salt

• ¾ cup buffalo sauce (to add at the end)

• 3-4 flour tortillas

  
  

For the Ranch Slaw

• 3 cups slaw mix

  • 1 cups green cabbage, shredded

  • 1 cup purple cabbage, shredded

  • 1 cup carrots, shredded

• 1 celery stalk, diced

• ¾ cup vegan mayonnaise

• 2 tbsp apple cider vinegar

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried parsley

• 1 tsp dried dill

• pinch of salt

  
  

Directions -

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Pat the chickpeas dry, then toss them in olive oil, garlic powder, and salt until evenly coated.

3. Spread the chickpeas out on the baking sheet and roast for 12-15 minutes, stirring halfway through, until crispy. (Air fryer option: Cook at 380°F for 12-15 minutes, shaking halfway through.)

4. Once done, toss the roasted chickpeas in buffalo sauce and set aside.

5. In a large bowl, combine shredded cabbage, carrots, and diced celery.

6. In a separate bowl, whisk together vegan mayonnaise, apple cider vinegar, garlic powder, onion powder, parsley, dill, and salt.

7. Pour the dressing over the slaw and toss until fully coated.

8. Warm the flour tortillas for a few seconds to make them pliable.

9. Fill each tortilla with a generous scoop of buffalo chickpeas and ranch slaw.

10. Drizzle with extra buffalo sauce if desired.

11. Fold in the sides, roll up tightly, and slice in half. Enjoy immediately! 🌯🔥