Save A vibrant, plant-based wrap featuring smoky BBQ chickpeas and a crunchy, colorful slaw—perfect for a fresh, satisfying holiday meal.
This wrap has become my go-to for healthy lunches during the holidays, combining bold flavors with wholesome ingredients beautifully.
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:
- 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 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:
- Combine cabbage, carrots, red onion, and cilantro in a large bowl.
- Dress slaw:
- Whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Pour over slaw and toss to coat.
- Warm tortillas:
- Warm in a dry skillet or microwave until pliable.
- Assemble wraps:
- Layer BBQ chickpeas, slaw, and avocado slices onto tortillas. Squeeze fresh lime juice over the filling.
- Serve:
- Roll up tightly, slice in half, and serve immediately.
Save This recipe brings the family together, sharing a delicious and nutritious meal that everyone enjoys and talks about afterwards.
Serving Suggestions
Pair these wraps with a side of sweet potato fries or a fresh green salad for a complete meal.
Storage Tips
Store chickpeas and slaw separately in airtight containers in the fridge for up to 3 days to keep textures fresh.
Variations
Try adding smoked tofu or tempeh for extra protein, or swap BBQ sauce for a spicy chipotle version for added heat.
Save Enjoy this vibrant and wholesome holiday wrap that balances smoky and fresh flavors perfectly.
Recipe FAQs
- → How do you make the chickpeas smoky?
Roast chickpeas with smoked paprika and garlic powder, then toss them in vegan BBQ sauce to enhance the smoky flavor.
- → What vegetables are in the slaw?
The slaw includes shredded red cabbage, carrots, thinly sliced red onion, and fresh cilantro tossed in a tangy dressing.
- → Can I use gluten-free wraps?
Yes, gluten-free tortillas work well to accommodate dietary restrictions while keeping the wrap's texture.
- → How is the slaw dressing made?
The dressing combines apple cider vinegar, maple syrup, olive oil, salt, and black pepper for a balanced, tangy-sweet flavor.
- → What can I substitute for avocado?
Try vegan mayo or hummus as creamy alternatives for a different flavor and texture profile.