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.
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!