Season the Chickpeas: In a large bowl, drizzle the drained, rinsed chickpeas with vegetable oil. Add 1/2 tsp. of the kosher salt and toss thoroughly to coat, then sprinkle in the ranch seasoning powder and toss again until the chickpeas are evenly seasoned.
Air-Fry the Chickpeas: Transfer the seasoned chickpeas to the air-fryer basket. Cook at 400°F for 15–20 minutes, shaking the basket halfway through, until the chickpeas are crisp and beginning to brown. Prepare the Vegetable Mixture: While the chickpeas cook, place the shredded napa cabbage, grated carrot, sliced celery, and chives or scallions in another large bowl. Season with the remaining 1/2 tsp.kosher salt, then add the ranch dressing and apple cider vinegar. Toss until the vegetables are evenly coated. Make the Buffalo Sauce: In the reserved bowl used for the chickpeas, whisk together the hot sauce, honey, and melted unsalted butter until combined.
Coat the Chickpeas: Add the hot, crisp chickpeas to the Buffalo sauce and toss until they are thoroughly coated in the spicy, buttery mixture.
Fill the Tortillas: Divide the Buffalo-coated chickpeas and dressed vegetable mixture evenly among the four warmed tortillas. Add the crumbled blue cheese if using, and add extra ranch dressing for serving if desired. Roll the Wraps: Fold the left and right sides of each tortilla inward over the filling. Fold the end closest to you over the filling, then tightly roll each wrap upward from the bottom, keeping the sides tucked in as you roll.
Cut and Serve: Cut each finished wrap in half and serve.
