Save A vibrant, plant-based wrap featuring smoky BBQ chickpeas and a crunchy, colorful slaw—perfect for a fresh, satisfying holiday meal.
This recipe has become my go-to for festive gatherings where I want something light yet flavorful. Everyone loves the smoky chickpeas paired with the zesty slaw.
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.
- Toss 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 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 My family loves gathering around the kitchen as I prepare these wraps together and sharing stories from our holiday adventures.
Variations
Add thinly sliced bell peppers or radishes to the slaw for extra crunch or swap avocado for vegan mayo or hummus.
Serving Suggestions
Serve with extra BBQ sauce or hot sauce on the side for added flavor.
Storage Tips
Keep the slaw and chickpeas separate and store in airtight containers in the refrigerator for up to 2 days.
Save This wrap is quick to prepare and perfect for holidays or any casual meal, packing bold flavors in every bite.
Recipe FAQs
- → What gives the chickpeas their smoky flavor?
The chickpeas are tossed with smoked paprika and roasted before being coated in a vegan BBQ sauce, which imparts a smoky, savory taste.
- → Can I make the slaw ahead of time?
Yes, preparing the slaw up to a day before helps deepen the flavors and saves time during assembly.
- → What wraps work best for this dish?
Large whole wheat or gluten-free tortillas warm until pliable are recommended to hold the filling securely.
- → How is the slaw dressed?
A mix of apple cider vinegar, maple syrup, olive oil, salt, and black pepper lightly coats the shredded vegetables, providing a tangy and slightly sweet flavor.
- → Are there options to customize the filling?
You can add thinly sliced bell peppers or radishes for extra crunch, or swap avocado with vegan mayo or hummus for a different texture.