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In recent years, plant-based meals have surged in popularity, not just among vegetarians and vegans, but also among those looking to incorporate healthier options into their diets. The growing awareness of the environmental impact of meat consumption, coupled with an increasing number of individuals embracing a wellness-oriented lifestyle, has led to an elevated interest in diverse plant-based recipes. One standout option that beautifully marries flavor, nutrition, and convenience is the Smoky BBQ Chickpea and Coleslaw Wraps. This recipe offers a delightful combination of textures and tastes, making it a perfect meal for busy weeknights, casual lunches, or even outdoor gatherings.

Smoky BBQ Chickpea and Coleslaw Wraps

Discover the delightful fusion of flavors and textures with Smoky BBQ Chickpea and Coleslaw Wraps! This plant-based recipe is perfect for busy weeknights and casual lunches, offering a satisfying vegan meal that’s easy to customize. With protein-packed chickpeas and a refreshing coleslaw, this wrap not only bursts with flavor but also caters to various dietary preferences. Dive into a nutritious and delicious option that makes healthy eating exciting and accessible!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 teaspoon cumin

Salt and pepper, to taste

½ cup BBQ sauce (store-bought or homemade)

2 cups green cabbage, finely shredded

1 carrot, grated

¼ cup fresh cilantro, chopped

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup (for a vegan option)

4 large whole wheat or spinach tortillas

Optional toppings: sliced avocado, jalapeños, or hemp seeds

Instructions
 

Prepare the Chickpeas: In a mixing bowl, combine the drained chickpeas, olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat the chickpeas evenly.

    Cook the Chickpeas: Heat a skillet over medium heat. Add the seasoned chickpeas and sauté for about 5-7 minutes, until they start to crisp and release a smoky aroma. Pour in the BBQ sauce, stir to coat, and cook for an additional 2-3 minutes until heated through. Remove from heat.

      Make the Coleslaw: In a separate bowl, combine the shredded cabbage, grated carrot, chopped cilantro, apple cider vinegar, and honey/maple syrup. Mix well and let it sit for about 10 minutes to marinate.

        Assemble the Wraps: Place a large tortilla on a flat surface. Spoon a generous amount of the BBQ chickpeas in the center, followed by a scoop of the coleslaw mixture. Add optional toppings as desired.

          Wrap It Up: Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling. Repeat this step with the remaining tortillas and filling.

            Serve: Slice the wraps in half and serve immediately, or wrap them in foil or parchment paper for on-the-go lunches!

              Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings