How do you make the chickpeas smoky?

Roast chickpeas tossed with smoked paprika, garlic powder, and cumin to develop a rich, smoky flavor.

What vegetables are in the slaw?

The slaw includes shredded red cabbage, carrots, thinly sliced red onion, and fresh cilantro for crunch and freshness.

Yes, gluten-free tortillas can be used interchangeably with whole wheat wraps without affecting flavor.

The slaw is dressed with a mixture of apple cider vinegar, maple syrup, olive oil, salt, and black pepper for a tangy-sweet balance.

Tortillas can be warmed in a dry skillet over medium heat or microwaved briefly until pliable and soft.

Adding thinly sliced bell peppers or radishes can add extra crunch and flavor to the slaw.

A vibrant, plant-based wrap featuring smoky BBQ chickpeas and a crunchy, colorful slaw&mdashperfect for a fresh, satisfying holiday meal.

This wrap quickly became a favorite at our holiday table thanks to its fresh ingredients and satisfying textures.

Chickpeas: 2 cans (15 oz/425 g each) chickpeas, drained and rinsed, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup (120 ml) vegan BBQ sauce
Slaw: 2 cups (140 g) shredded red cabbage, 1 cup (70 g) shredded carrots, 1/2 small red onion thinly sliced, 1/2 cup (15 g) chopped fresh cilantro, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Wraps & Assembly: 4 large whole wheat or gluten-free tortillas, 1 ripe avocado sliced, 1 lime cut into wedges

Preheat Oven:: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss Chickpeas:: In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Spread evenly on the baking sheet.
Roast Chickpeas:: Roast chickpeas for 20 minutes, shaking halfway through, until golden and slightly crispy.
Add BBQ Sauce:: Remove from oven, transfer to a bowl, and toss immediately with BBQ sauce. Set aside.
Prepare Slaw:: While chickpeas roast, combine cabbage, carrots, red onion, and cilantro in a large bowl.
Make Dressing:: In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper. Pour over the slaw and toss to coat.
Warm Tortillas:: Warm tortillas in a dry skillet or microwave until pliable.
Assemble Wraps:: Layer BBQ chickpeas, a generous helping of slaw, and avocado slices onto a tortilla. Squeeze fresh lime juice over the filling.
Serve:: Roll up tightly, slice in half, and serve immediately.

My family loves gathering to build these wraps together and enjoy the fresh, smoky flavors during holidays.

For extra crunch add thinly sliced bell peppers or radishes to the slaw. Consider swapping avocado for vegan mayo or hummus.

Contains gluten if using regular tortillas; choose gluten-free wraps if needed. Check BBQ sauce ingredients for possible soy or wheat allergens.

Per wrap: 370 calories, 11 g total fat, 55 g carbohydrates, 12 g protein.

This wrap offers a colorful, tasty, and healthy option for your holiday meals that everyone will enjoy.

→ How do you make the chickpeas smoky?: Roast chickpeas tossed with smoked paprika, garlic powder, and cumin to develop a rich, smoky flavor.
→ What vegetables are in the slaw?: The slaw includes shredded red cabbage, carrots, thinly sliced red onion, and fresh cilantro for crunch and freshness.
→ Can I use gluten-free tortillas?: Yes, gluten-free tortillas can be used interchangeably with whole wheat wraps without affecting flavor.
→ What dressing is used for the slaw?: The slaw is dressed with a mixture of apple cider vinegar, maple syrup, olive oil, salt, and black pepper for a tangy-sweet balance.
→ How should I warm the tortillas?: Tortillas can be warmed in a dry skillet over medium heat or microwaved briefly until pliable and soft.
→ Are there any suggested additions to the slaw?: Adding thinly sliced bell peppers or radishes can add extra crunch and flavor to the slaw.