Pin It A vibrant, plant-based wrap featuring smoky BBQ chickpeas and a crunchy, colorful slaw—perfect for a fresh, satisfying holiday meal.
This wrap became a family favorite during the holidays because of its bold flavors and satisfying textures.
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.
- Prepare Slaw:
- While chickpeas roast combine cabbage carrots red onion and cilantro in a large bowl.
- Make Slaw 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.
Pin It My family enjoys making these wraps together especially during the holiday season when everyone is gathered in the kitchen.
Variations
For added crunch add thinly sliced bell peppers or radishes to the slaw. You can swap avocado for vegan mayo or hummus if desired.
Storage
Store leftover chickpeas and slaw separately in airtight containers in the refrigerator for up to 3 days.
Serving Suggestions
Serve with extra BBQ sauce or hot sauce on the side for added flavor and heat.
Pin It This wrap is a perfect blend of smoky and fresh flavors sure to please everyone at your holiday table.
Questions About This Recipe
- → How do I make the chickpeas crispy?
Roast the seasoned chickpeas at 400°F (200°C) on a baking sheet for 20 minutes, shaking halfway, until golden and slightly crispy.
- → Can I prepare the slaw ahead of time?
Yes, making the slaw up to a day in advance helps deepen its flavors and makes assembly quicker.
- → What variations can I add to the slaw?
Consider adding thinly sliced bell peppers or radishes for extra crunch and color.
- → What wraps work best for this dish?
Use large whole wheat tortillas for a hearty option or gluten-free wraps as needed for dietary preferences.
- → How do I add extra creaminess without dairy?
Including sliced ripe avocado or swapping in vegan mayo or hummus adds smooth texture and richness.