Tangy BBQ Chickpea Wraps

BBQ-sauced wraps have long been a casual American lunch favorite, and this vegetarian spin leans on crisped chickpeas for smoky bite. A quick tang of apple cider vinegar and a crunchy cabbage-carrot slaw keep every handheld bite bright and satisfying.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 455 cal
• 14g protein
• 62g carbs
• 18g fat
• 11.5g fiber

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Ingredients

• 2 (15 oz) cans canned chickpeas, drained and rinsed
• 1/3 cup BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 3 tbsp mayonnaise
• 1 tbsp lime juice
• 1 tsp honey
• 4 large flour tortillas (10-inch)
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1/3 cup pickled red onions

Instructions

1. 1Pat the drained chickpeas very dry with paper towels so they crisp instead of steam. Toss them in a bowl with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
2. 2Heat a large cast-iron skillet over medium-high heat for 2 minutes. Add the seasoned chickpeas in a single layer and cook, shaking the pan occasionally, until edges are blistered and lightly browned, 6–8 minutes.
3. 3Reduce heat to medium-low. Pour in the BBQ sauce and apple cider vinegar; stir constantly 1–2 minutes until the chickpeas are sticky, glossy, and smelling smoky-sweet. Remove from heat and keep warm.
4. 4In a medium bowl, whisk mayonnaise, lime juice, and honey. Add shredded purple cabbage and carrots; toss until the slaw is lightly dressed and crunchy. Season with salt if needed.
5. 5Warm the flour tortillas in a dry skillet 20–30 seconds per side, or wrap in a damp towel and microwave 30 seconds, until pliable and easy to roll.
6. 6Lay each tortilla flat. Down the center, layer a generous handful of the tangy cabbage slaw, then spoon on sticky BBQ chickpeas.
7. 7Top with avocado slices, pickled red onions, and a few cilantro leaves. Fold in the sides of the tortilla, then roll tightly from the bottom into a burrito-style wrap.
8. 8Slice each wrap in half on a bias for a platter presentation, or wrap snugly in parchment for grab-and-go lunch. Serve with extra BBQ sauce for dipping and plenty of napkins—these are juicy and crowd-ready.