BBQ chickpea summer wraps

How tempting do these barbecue chickpea wraps look?

The secret behind their incredible flavour is Newman’s Own Sticky BBQ Sauce, which offers a deliciously sweet and smoky flavour, made with treacle, cider vinegar and honey.

It’s a perfect topping for summer dishes and ideal for marinating meats for the BBQ, but it’s also great for marinating veggies, so I’m excited to share with you this vegetarian wrap filled to the brim with marinated chickpeas, roasted in the coals of a barbecue.

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

Ingredients

For the chickpeas

• 2 400g cans of chickpeas
• 6 tbsp Newman’s Own Sticky BBQ Sauce
• 1 red chilli, deseeded and finely chopped
• 1 red onion, diced
• 1 handful of coriander, roughly torn

For the tortillas (if making your own)

• 475g (16.5 oz) plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 60ml oil
• 120ml water
• 100ml whole milk

For dressing

• 1.5 tbsp finely chopped chives
• 100g (3.5 oz) sour cream
• Juice of 1 lime

Instructions

To make the tortillas

If you’re making your own tortillas, read on, otherwise skip down to the next section.

Mix the oil, water and milk in a jug.

To make the tortillas, 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. 

To 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.

Stir in 4 tbsp Newman’s Own Sticky BBQ 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). 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 Newman’s own.

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

To make the dressing

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

To 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!

5.0 from 1 reviews

BBQ chickpea summer wraps

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

A vegetarian wrap filled to the brim with marinated chickpeas, roasted in the coals of a barbecue.

Author: Emily Leary

Recipe type: Lunches and quick-cook meals

Serves: 8

Ingredients

For the chickpeas

• 2 400g cans of chickpeas
• 6 tbsp Newman’s Own Sticky BBQ Sauce
• 1 red chilli, deseeded and finely chopped
• 1 red onion, diced
• 1 handful of coriander, roughly torn

For the tortillas

• 475g (16.5 oz)plain flour
• 1 tsp baking powder
• ½ tsp salt
• 60ml oil
• 120ml water
• 100ml whole milk

For dressing

• 1.5 tbsp finely chopped chives
• 100g (3.5 oz) sour cream
• Juice of 1 lime

Instructions

To make the tortillas (or use store bought wraps)

1. Mix the oil, water and milk in a jug.
2. Mix the flour, baking powder and salt in a bowl.
3. Make a well in the dry ingredients, pour in the wet and mix together.
4. 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.
5. Cut the dough into eight even chunks.
6. Work each piece in a round tortilla about 7 inches wide.
7. 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.
8. Wrap all the tortillas in a warm, slightly damp tea towel as you work to keep them soft.

To make the filling

1. 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.
2. Stir in 4 tbsp Newman’s Own Sticky BBQ Sauce.
3. 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.
4. 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).
5. Cook for 7 minutes, then use tongs to flip the chickpea packages over to cook for a further 7 minutes.
6. Carefully open the packages and transfer the chickpeas back to their bowl.
7. Stir in 2 tbsp Newman’s own.
8. Now add the chilli, onion and coriander and stir through.

To make the dressing

1. Mix the sour cream together with the chives and lime juice.
2. Season to taste.

To assemble

1. Simply fill your tortillas with a eight of the mix each.
2. Drizzle with a little of the dressing.
3. Roll, wrap with greaseproof parchment and tie with string to serve. Enjoy!

3.4.3177

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 you 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.

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This is a commissioned post for Newman’s Own