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In the realm of quick and nutritious meals, Smoky BBQ Chickpea and Coleslaw Wraps stand out as a delightful option. This recipe marries the rich, smoky flavor of BBQ chickpeas with a refreshing, crunchy coleslaw, all wrapped in a wholesome tortilla. Whether you're seeking a satisfying lunch or a light dinner, these wraps are not only delicious but also packed with plant-based protein and fiber. The combination of flavors and textures in these wraps makes them a perfect choice for anyone looking to enjoy a healthy, filling meal without spending hours in the kitchen.

Smoky BBQ Chickpea and Coleslaw Wraps

Discover the deliciousness of Smoky BBQ Chickpea and Coleslaw Wraps! This easy recipe combines hearty, protein-packed chickpeas coated in savory BBQ sauce with a colorful, crunchy coleslaw—all wrapped in a nutritious tortilla. Perfect for a quick lunch or light dinner, these wraps are not only satisfying but also bursting with flavor and nutrients. Learn how to make this healthy and tasty meal that fits perfectly into your busy lifestyle, while enjoying a delightful mix of textures and tastes.
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Ingredients
  

For the Smoky BBQ Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons smoky BBQ sauce (store-bought or homemade)

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

For the Coleslaw:

2 cups shredded green cabbage

1 cup shredded carrots

1/2 cup shredded red cabbage

1/2 cup mayonnaise (or a vegan alternative)

1 tablespoon apple cider vinegar

1 teaspoon sugar

Salt and pepper, to taste

For Assembly:

4 large whole wheat tortillas or wraps

Fresh cilantro or parsley, chopped (for garnish, optional)

Lime wedges (for serving, optional)

Instructions
 

Prep the Chickpeas:

    - In a mixing bowl, combine the drained and rinsed chickpeas with olive oil, smoky BBQ sauce, smoked paprika, garlic powder, onion powder, and a sprinkle of salt and pepper. Toss the chickpeas thoroughly until they are well-coated with the seasoning mix.

      Cook the Chickpeas:

        - Heat a skillet over medium-high heat until hot. Add the seasoned chickpeas to the pan and sauté for 5-7 minutes. Cook until the chickpeas are heated through and begin to crisp slightly, stirring occasionally to ensure even cooking and to prevent sticking. Once cooked, remove from heat and set aside.

          Make the Coleslaw:

            - In a large mixing bowl, add the shredded green cabbage, shredded carrots, and red cabbage. Toss to combine.

              - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper until the dressing is smooth and creamy.

                - Pour the dressing over the cabbage mixture, tossing everything together until all vegetables are evenly coated. Taste and adjust seasoning if necessary.

                  Assemble the Wraps:

                    - Take one tortilla or wrap and lay it flat on a clean surface. In the center, place a generous scoop of the smoky BBQ chickpeas.

                      - Add a handful of the coleslaw mixture on top of the chickpeas.

                        - If desired, sprinkle fresh cilantro or parsley over the top and squeeze a wedge of lime for a burst of flavor.

                          - To wrap, fold in the sides of the tortilla and then roll from the bottom upwards to enclose the filling. Repeat with the remaining tortillas.

                            Serve:

                              - Cut each wrap in half diagonally for easy handling. Arrange the wraps on a serving plate and accompany with lime wedges on the side for an extra zing.

                                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings