BBQ Chickpea Vegan Wrap Recipe

This BBQ chickpea vegan wrap is filled to the brim with barbecue sauce-marinated, roasted chickpeas.

📝 Ingredients

• 480 g 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 fresh coriander (cilantro) (roughly torn)
• 475 g plain white flour (all purpose flour)
• 1 tsp baking powder
• 1/2 tsp salt
• 60 ml vegetable oil (canola oil)
• 120 ml water
• 100 ml plant milk (I use unsweetened soya milk)
• 1.5 tbsp chives (finely chopped)
• 100 g vegan cream (or coconut cream)
• 1 lime (juice)

👨‍🍳 Instructions

1. 1--- Make the tortillas (or use store bought wraps) ---
2. 2Mix the oil, water and plant milk in a jug.
3. 3Mix the flour, baking powder and salt in a bowl.
4. 4Make a well in the dry ingredients, pour in the wet and mix together.
5. 5Roll into a ball of dough - don’t over work, it’ll make the final result tough - wrap with clingfilm and rest for 30 minutes.
6. 6Cut the dough into eight even chunks.
7. 7Work each piece in a round tortilla about 7 inches wide.
8. 8Put 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.
9. 9Wrap all the tortillas in a warm, slightly damp tea towel as you work to keep them soft.
10. 10--- Make the filling ---
11. 11Transfer the chickpeas to a bowl and gently pat dry with kitchen roll - don’t rub as you’ll take all the skins off.
12. 12Stir in 4 tbsp barbecue sauce.
13. 13Transfer 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.
14. 14Place 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!
15. 15Cook for 7 minutes, then use tongs to flip the chickpea packages over to cook for a further 7 minutes.
16. 16Carefully open the packages and transfer the chickpeas back to their bowl.
17. 17Stir in 2 tbsp barbecue sauce.
18. 18Now add the chilli, onion and coriander and stir through.
19. 19--- Make the dressing ---
20. 20Mix the vegan cream together with the chives and lime juice.
21. 21Season to taste.
22. 22--- Assemble ---
23. 23Simply fill each tortilla with one eighth of the mix
24. 24Drizzle with a little of the dressing.
25. 25Roll, wrap with greaseproof parchment and tie with string to serve. Enjoy!