Tangy BBQ Chickpea Wraps

Serves 4 · 15 min prep · 12 min cook

Ingredients

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

Instructions

1. 1Pat the drained chickpeas very dry with paper towels so they crisp instead of steam. In a bowl, toss them with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
2. 2Heat the remaining olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the chickpeas in a single layer and cook 6–8 minutes, shaking the pan occasionally, until edges are browned and lightly blistered.
3. 3Reduce heat to medium-low. Pour in the BBQ sauce and apple cider vinegar; stir 1–2 minutes until the chickpeas are glossy and the sauce thickens and clings. Remove from heat and keep warm.
4. 4In a medium bowl, whisk mayonnaise, lime juice, and hot sauce. Add shredded purple cabbage and carrots; toss until the slaw is lightly dressed and tangy. 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.
6. 6Lay each tortilla flat. Spoon a generous strip of BBQ chickpeas down the center, then top with the tangy cabbage slaw, cilantro leaves, and sliced dill pickles.
7. 7Fold in the sides of each tortilla, then roll tightly from the bottom up into a burrito-style wrap. Slice in half on a diagonal for easier sharing and packing.
8. 8Serve immediately on a platter, or wrap snugly in parchment for picnic and work lunches. The chickpeas and slaw can be made a day ahead and assembled in minutes.