Name: BBQ Chickpea Vegan Wrap
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 480 g canned chickpeas (garbanzo beans) (2 cans, drained and rinsed); 6 tbsp barbecue sauce (vegan, if required); 1 red chilli (deseeded and finely chopped); 1 red onion (diced); 10 g fresh coriander (cilantro) (roughly torn); 475 g plain white flour (all purpose flour); 1 tsp baking powder; 1/2 tsp salt; 60 ml vegetable oil (canola oil); 120 ml water; 100 ml plant milk (I use unsweetened soya milk); 1.5 tbsp chives (finely chopped); 100 g vegan cream (or coconut cream); 1 lime (juice)

This BBQ chickpea vegan wrap is filled to the brim with barbecue sauce-marinated, roasted chickpeas.

BBQ chickpea summer wraps, served on a chopping board alongside potato wedges and summery dressings. Discover how to create your own chickpea wraps in this recipe.

The secret behind their incredible flavour is a barbecue sauce marinade, which offers a deliciously sweet and smoky flavour, a simple vegan cream dressing, and soft homemade tortilla wraps.

I love making tortillas from scratch for this recipe, but if you want an even quicker meal you can swap for store bought ones.

Here's how to make this delicious BBQ chickpea vegan wrap.

Ingredients

For the chickpeas

480 g (1.1 lb) canned chickpeas (garbanzo beans) 2 cans, drained and rinsed
6 tbsp barbecue sauce vegan, if required
1 red chilli deseeded and finely chopped
1 red onion diced
10 g (0.4 oz) fresh coriander (cilantro) roughly torn

For the tortillas

475 g (1 lb) plain white flour (all purpose flour)
1 tsp baking powder
1/2 tsp salt
60 ml (2 floz) vegetable oil (canola oil)
120 ml (4.1 floz) water
100 ml (3.4 floz) plant milk I use unsweetened soya milk

For the dressing

1.5 tbsp chives finely chopped
100 g (3.5 oz) vegan cream or coconut cream
1 lime juice

Equipment

Instructions

Make the tortillas

If you're making your own tortillas, read on, otherwise skip down to the next section to start preparing your chickpeas.

Mix the oil, water and plant milk in a jug.

Oil, water and milk mixed in a glass jug - the first step in making your own tortillas

To make the tortillas, mix the flour, baking powder and salt in a bowl.

Flour, baking powder and salt (the dry ingredients for your tortillas) mixed in a bowl

Mix your dry ingredients in together before moving on to the next step in this recipe

Make a well in the dry ingredients, pour in the wet and mix together.

To continue making your tortillas, make a well in the dry ingredients

Fill the well with your wet ingredients (water, oil, milk)

Mix your tortilla ingredients together until they become dough-like

Roll into a ball of dough - don’t over work, it’ll make the final result tough - wrap with clingfilm and rest for 30 minutes.

Tortilla mix rolled into a ball, taking care not to overwork the dough

Cut the tortilla dough into eight even chunks.

Tortilla dough cut into eight triangles, ready to be rolled into balls

Work each piece into a round tortilla about 7 inches wide.

Tortilla dough rolled into eight balls, ready to be rolled out

Tortilla dough rolled out flat into a circle, shown alongside a rolling pin

Put a skillet on the barbecue and when hot, cook each tortilla for 30 seconds each side, so that it has just a tiny bit of colour - you don’t need longer.

Cook your tortillas in a skillet over the barbecue

Your cooked tortillas should be lightly browning to add a little colour

Wrap all the tortillas in a warm and slightly damp tea towel as you work to keep them soft.

Cooked tortillas wrapped in a damp tea cloth, to keep them soft while you prepare your BBQ chickpeas

Make the chickpea filling

To make the filling, rinse and drain the chickpeas. Transfer to a bowl and gently pat dry with kitchen roll - don’t rub as you’ll take all the skins off.

Rinsed and drained chickpeas, shown in a glass bowl

Stir in 4 tbsp of barbecue sauce.

BBQ sauce shown on top of chickpeas, ready to be mixed in to add flavour

Transfer the chickpeas on to a large sheet of cooking foil in a single layer, then fold in the edges to create a sealed package. I found it easier to split the chickpeas into two portions and make two packages.

BBQ chickpeas shown on foil, ready to be prepared for the BBQ

Wrap your BBQ chickpeas in a foil parcel, before cooking over your barbecue

Place the foil packages directly on the ashen coals of the barbecue (if there are still flames leaping, you’ll need to wait for those to die down) or over the low flame of your stove - don't leave unattended!

Cook for 7 minutes, then use tongs to flip the chickpea packages over and cook for a further 7 minutes.

Carefully open the packages and transfer the chickpeas back to their bowl.

Cooked BBQ chickpeas, shown in their foil package

Cooked BBQ chickpeas, shown in a glass bowl, ready for you to continue preparing your summer BBQ wraps

Stir in 2 tbsp of barbecue sauce.

Another 2tbsp of BBQ sauce is added to the chickpeas

Now add the chilli, onion and coriander and stir through.

Chili, onion and coriander are added to your BBQ chickpeas

To make the dressing

Mix the vegan cream together with the chives and lime juice. Season to taste.

Make a dressing to accompany your summer BBQ chickpea wraps with sour cream, chives and lemon juice

Sour cream, chives and lemon juice dressing - mixed and ready to accompany your chickpea wraps

To assemble

Simply fill each tortilla with one eighth of the mix.

Assemble your summer BBQ chickpea wraps by adding 1/8 of the mixture to your tortilla wrap

Drizzle with a little of the dressing.

Drizzle some of your dressing onto the tortilla wrap

Roll, wrap with greaseproof parchment and tie with string to serve.

Finish your summer BBQ chickpea wraps by wrapping in greaseproof parchment, tie with string and serve to your BBQ guests

Enjoy!

Summer BBQ chickpea wraps, shown at a BBQ ready to eat, alongside potato wedges, tortillas, limes, chilli

How to marinate your Summer BBQ food

Here are some more tips to master the art of marinating food for the BBQ this Summer:

An even bigger punch of flavour when marinating. Score the meat or veggies in a crisscross / diamond pattern before adding the sauce. The cuts allow the sauce to coat a greater surface area, meaning more flavour.
Flip for an even flavour. If you need to marinate something on the larger side, you might find the marinade doesn't cover the surfaces even evenly. Flip or stir your meat or veggies every so often while marinating in the fridge for a nice, even coating.
Fish needs a light touch. If you're marinating fish be sure not to over marinate, just a few minutes to a couple of hours will usually be enough, depending on the fish, otherwise you're in danger of overpowering the flavour.
Always marinate in the fridge. Dangerous levels of bacteria and toxins can build up in the time it takes to marinate most meats if done at room temperature, especially on a warm summer day. Add your marinade, cover the bowl with plastic wrap and put straight in the fridge until ready to cook.
Avoid metal for marinades. Opt for plastic bags, glassware or good quality stainless steel for marinating. Other types of metal bowls can react negatively with the acids in many marinades.

What's on your BBQ menu this Summer?

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5 from 2 votes

BBQ Chickpea Vegan Wrap

This BBQ chickpea vegan wrap is filled to the brim with barbecue sauce-marinated, roasted chickpeas.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Lunches and quick-cook meals

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: 8 wraps

Author: Emily Leary

Ingredients

For the chickpeas

480 g (1.1 lb) canned chickpeas (garbanzo beans) 2 cans, drained and rinsed
6 tbsp barbecue sauce vegan, if required
1 red chilli deseeded and finely chopped
1 red onion diced
10 g (0.4 oz) fresh coriander (cilantro) roughly torn

For the tortillas

475 g (1 lb) plain white flour (all purpose flour)
1 tsp baking powder
1/2 tsp salt
60 ml (2 floz) vegetable oil (canola oil)
120 ml (4.1 floz) water
100 ml (3.4 floz) plant milk I use unsweetened soya milk

For the dressing

1.5 tbsp chives finely chopped
100 g (3.5 oz) vegan cream or coconut cream
1 lime juice

Instructions

Make the tortillas (or use store bought wraps)

Mix the oil, water and plant milk in a jug.
Mix the flour, baking powder and salt in a bowl.
Make a well in the dry ingredients, pour in the wet and mix together.
Roll into a ball of dough - don’t over work, it’ll make the final result tough - wrap with clingfilm and rest for 30 minutes.
Cut the dough into eight even chunks.
Work each piece in a round tortilla about 7 inches wide.
Put a skillet on the barbecue and when hot, cook each tortilla for 30 seconds each side, so that it has just a tiny bit of colour - you don’t need longer.
Wrap all the tortillas in a warm, slightly damp tea towel as you work to keep them soft.

Make the filling

Transfer the chickpeas to a bowl and gently pat dry with kitchen roll - don’t rub as you’ll take all the skins off.
Stir in 4 tbsp barbecue sauce.
Transfer the chickpeas on to a large sheet of cooking foil in a single layer, then fold in the edges to create a sealed package. I found it easier to split the chickpeas into two portions and make two packages.
Place the foil packages directly on the ashen coals of the barbecue (if there are still flames leaping, you’ll need to wait for those to die down) or over the low flame of your stove - don't leave unattended!
Cook for 7 minutes, then use tongs to flip the chickpea packages over to cook for a further 7 minutes.
Carefully open the packages and transfer the chickpeas back to their bowl.
Stir in 2 tbsp barbecue sauce.
Now add the chilli, onion and coriander and stir through.

Make the dressing

Mix the vegan cream together with the chives and lime juice.
Season to taste.

Assemble

Simply fill each tortilla with one eighth of the mix
Drizzle with a little of the dressing.
Roll, wrap with greaseproof parchment and tie with string to serve. Enjoy!

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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