Crispy Buffalo Chickpea Wraps with Ranch Celery Slaw

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 2 (15 oz) cans canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/3 cup Frank’s RedHot or similar cayenne sauce
• 2 tbsp unsalted butter, melted
• 1 tsp honey
• 3 celery stalks, thinly sliced
• 1 cup shredded carrots
• 3 green onions, sliced
• 1/3 cup ranch dressing
• 1 tbsp fresh lemon juice
• 4 large flour tortillas (10-inch)
• 3 cups shredded romaine
• 1/4 cup crumbled blue cheese (optional)

Instructions

1. 1Preheat oven to 425°F and line a rimmed sheet pan with parchment. Pat chickpeas very dry with paper towels—this is key for crispiness—then toss on the pan with olive oil, garlic powder, smoked paprika, and salt.
2. 2Roast 20–25 minutes, shaking the pan halfway, until chickpeas are deep golden and crunchy at the edges.
3. 3Meanwhile whisk hot sauce, melted butter, and honey in a large bowl. When chickpeas come out of the oven, immediately toss them in the buffalo mixture until glossy and coated; return to the hot pan for 3 more minutes to set the sauce.
4. 4In a medium bowl combine sliced celery, shredded carrots, green onions, ranch, and lemon juice. Toss until the slaw is lightly dressed and crisp.
5. 5Warm tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 30 seconds.
6. 6Lay each tortilla flat and pile a generous handful of shredded romaine down the center. Spoon buffalo chickpeas over the lettuce.
7. 7Top with a heaping ranch celery slaw and a sprinkle of blue cheese if using. Fold in the sides, then roll tightly from the bottom into a burrito-style wrap.
8. 8Slice wraps in half on a bias if serving immediately, or wrap snugly in parchment and foil for work lunches. The chickpeas stay crispier if you pack the slaw separately and assemble at midday.