BBQ chickpea summer wraps
A vegetarian wrap filled to the brim with marinated chickpeas, roasted in the coals of a barbecue.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
For the chickpeas
- 480g canned chickpeas 2 x 400g cans, drained and rinsed
- 6 tbsp barbecue sauce
- 1 red chilli deseeded and finely chopped
- 1 red onion diced
- 10 g coriander roughly torn
For the tortillas
- 475 g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 60 ml oil
- 120 ml water
- 100 ml whole milk
For the dressing
- 1.5 tbsp chives finely chopped
- 100 g sour cream
- 1 lime juice
To make the tortillas (or use store bought wraps)
Mix the oil, water and 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.
To 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).
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.
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!
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