BBQ Chickpea Slaw Wrap

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 a favorite at my holiday gatherings because it combines smoky flavors with fresh, crunchy textures that everyone enjoys.

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 chickpeas with BBQ sauce:

Remove from oven, transfer to a bowl, and toss immediately with BBQ sauce. Set aside.

Make 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.

Pin

This wrap always brings my family together during the holidays, sparking conversations about healthy and delicious meals.

Variations

For added crunch, add thinly sliced bell peppers or radishes to the slaw. You can also swap avocado for vegan mayo or hummus if preferred.

Tips for Prep

Make the slaw up to a day ahead to let the flavors deepen. Store chickpeas and slaw separately for best texture when assembling.

Serving Suggestions

Serve with extra BBQ sauce or hot sauce on the side to spice things up. Pair with a fresh green salad for a complete meal.

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This BBQ Chickpea & Slaw Wrap is a fresh, satisfying treat that’s perfect for holiday meals or any time you want a quick, healthy bite.

Recipe Questions

→ How do I make the chickpeas smoky and flavorful?

Roast chickpeas seasoned with smoked paprika, garlic powder, cumin, salt, and pepper until golden and slightly crispy, then toss with vegan BBQ sauce for a smoky, rich taste.

→ What ingredients give the slaw its crunch and color?

The slaw features shredded red cabbage, carrots, thinly sliced red onion, and fresh cilantro, providing vibrant colors and crisp texture.

→ Can I use gluten-free tortillas for this wrap?

Yes, gluten-free tortillas can be used to accommodate dietary needs without compromising on flavor or texture.

→ What dressing is used for the slaw?

A mix of apple cider vinegar, maple syrup, olive oil, salt, and black pepper creates a tangy and lightly sweet dressing that coats the slaw beautifully.

→ How should I assemble the wrap for the best taste?

Layer warm tortillas with smoky chickpeas, dressed slaw, and avocado slices, then finish with a squeeze of fresh lime juice before rolling tightly for a balanced flavor experience.

→ Can I prepare the slaw in advance?

Yes, making the slaw up to a day ahead helps flavors meld, enhancing its taste and saving prep time on the day.