Save to Pinterest A vibrant, plant-based wrap featuring smoky BBQ chickpeas and a crunchy, colorful slaw—perfect for a fresh, satisfying holiday meal.
This wrap quickly became a favorite in our house for holiday gatherings and quick lunches alike.
Ingredients
- Chickpeas: 2 cans (15 oz/425 g each) chickpeas, drained and rinsed, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup (120 ml) vegan BBQ sauce
- Slaw: 2 cups (140 g) shredded red cabbage, 1 cup (70 g) shredded carrots, 1/2 small red onion thinly sliced, 1/2 cup (15 g) chopped fresh cilantro, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Wraps & Assembly: 4 large whole wheat or gluten-free tortillas, 1 ripe avocado sliced, 1 lime cut into wedges
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare chickpeas:
- In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Spread evenly on the baking sheet.
- Roast chickpeas:
- Roast chickpeas for 20 minutes, shaking halfway through, until golden and slightly crispy.
- Toss with BBQ sauce:
- Remove from oven, transfer to a bowl, and toss immediately with BBQ sauce. Set aside.
- Mix slaw:
- While chickpeas roast, combine cabbage, carrots, red onion, and cilantro in a large bowl.
- Prepare dressing:
- In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Pour over the slaw and toss to coat.
- Warm tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble wraps:
- Layer BBQ chickpeas, a generous helping of slaw, and avocado slices onto a tortilla. Squeeze fresh lime juice over the filling.
- Serve:
- Roll up tightly, slice in half, and serve immediately.
Save to Pinterest Making these wraps always brings the family together around the table to enjoy a healthy meal.
Preparation Tips
Prepare the slaw up to one day ahead to allow flavors to meld beautifully.
Serving Suggestions
Serve with extra BBQ sauce or your favorite hot sauce on the side for added kick.
Storage
Store leftover chickpeas and slaw separately in airtight containers for up to 3 days.
Save to Pinterest This wrap is both nourishing and delicious, ready to be your new holiday favorite.
Recipe FAQs
- → How do you make the chickpeas crispy?
Roast the chickpeas at 400°F for 20 minutes, shaking the pan halfway to ensure even crisping before topping with BBQ sauce.
- → Can I prepare the slaw in advance?
Yes, making the slaw a day ahead helps deepen its flavors and makes assembly quicker.
- → What wraps work best for this dish?
Whole wheat or gluten-free tortillas both work well and can be warmed to enhance pliability.
- → Are there suggested additions to the slaw?
Adding thinly sliced bell peppers or radishes can increase crunch and add color to the slaw.
- → How can I customize the wrap’s creaminess?
Swap avocado slices for vegan mayo or hummus to vary texture and richness.