BBW Chickpea Summer Wraps
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5 from 1 vote

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
Course: Lunches and quick-cook meals
Cuisine: Mexican
Keyword: barbecue chickpeas, bbq chickpeas, bbq wrap, chickpea wrap, vegetarian, vegetarian bbq wrap
Servings: 8
Calories: 404kcal
Author: Emily Leary


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.

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!



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