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    Home ยป Lunches and quick-cook meals

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    BBQ chickpea vegan wrap

    Jump to Recipe

    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
    BBQ chickpeas, shown in a glass bowl

    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
    Your BBQ chickpeas are now ready!

    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:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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?

    Print this BBQ chickpea vegan wrap recipe

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    5 from 2 votes

    BBQ Chickpea Vegan Wrap Recipe

    This BBQ chickpea vegan wrap is filled to the brim with barbecue sauce-marinated, roasted chickpeas.
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes 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

    Calories: 404kcal | Carbohydrates: 63g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 469mg | Potassium: 368mg | Fiber: 5g | Sugar: 7g | Vitamin A: 288IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 4mg
    * 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.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this barbecue chickpea wrap for later

    More great wrap ideas

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    Succulent lamb crusted with aromatic herbs and served in a homemade coriander flatbread with feta, coriander, olives, tomatoes and Sriracha. 
    Get the recipe
    Mild Chicken Fajitas Recipe for Kids
    We love mild chicken fajitas for kids. We set all the prepped ingredients out and let the kids do the rest themselves.
    Get the recipe

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    Comments

      5 from 2 votes (1 rating without comment)

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    1. Louise says

      June 01, 2017 at 11:32 am

      These look absolutely delicious, Emily. I definitely need to give making them a go!!

      Louise x

      Reply
    2. Lubka Henry says

      May 29, 2017 at 10:26 am

      Looks so good. I've been crazy about chickpeas lately :)

      Reply
    3. Charlotte says

      May 28, 2017 at 9:10 pm

      This looks delicious! I love chickpeas but I never cook with them. I'm going to try this.

      Reply
    4. Baby Isabella says

      May 27, 2017 at 12:11 pm

      We love chickpeas but have never thought to put them in a wrap! It's just made my mummy hungry and she's asked Grandma to get her something to eat. She's stuck in hospital at the moment. Hopefully when she gets out she can try this recipe at home x

      Reply
    5. nicol says

      May 25, 2017 at 3:50 pm

      eee i need to try this soon as ive been looking for more vegetarian ideas and this sounds delish

      Reply
    6. Yaya Duran says

      May 25, 2017 at 10:06 am

      This looks sooo good! I never really considered a vegetarian option, but as chickpeas are a favourite I must try this!

      Reply
    7. Candice Nikeia says

      May 25, 2017 at 1:58 am

      5 stars
      These look absolutely incredible! Such a great idea - I will definitely make this soon!

      Reply
    8. Tanya Brannan says

      May 24, 2017 at 11:07 pm

      This sounds just amazing! We love chickpeas in our house and make recipes with them quite a lot but have never thought of having them in this way. I love the idea of making my own tortillas too! xx

      Reply
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