These BBQ Chickpea Wraps are an easy and quick lunch for work or meal on the go! They’re served with a creamy ranch dressing and very filling!
The first thing Gav said after biting into this BBQ Chickpea wrap was – wait, this is totally a handheld salad.
Why has that thought never occurred to me before? Whoever thought of wraps was really onto something. It also made me realise that one of the best ways to get anyone to eat extra veggies is to disguise it in bread. Think about it – veggie sandwiches, Panzanella salads and even a veggie soup are all better with a little bread.
Recipes like these are the best kinds but they are so incredibly simple that it’s kind of like – how did I not have this in my recipe Arsenal before now? This came about from a craving for bbq chickpeas, a want for a quick dinner and lots of extra lettuce. 15 minutes later this easy wrap was born.
Apart from the delightful taste, there are several more reasons why I love this BBQ Chickpea Wrap:
It’s an easy lunch or picnic food
It’s also a quick dinner the first time I ate it
Great for on the go
Good for work or to be had cold since you don’t need to reheat it
Very easy to make
OH. I served it with an easy homemade ranch dressing, too.
I mean – bbq and ranch dressing kind of feel hand in hand to be honest. If you’re not feeling up to making the dip, that’s okay – you can check out a vegan ranch dressing and use that instead. If you are, I promise it is absolutely delicious and a sauce you’ll want to slather on pretty much everything.
That’s pretty much all I have to say for this beauty friends. I hope you enjoy it so much!
In a small pot over medium heat, place the chickpeas and 2 tablespoons barbecue sauce. Heat for about 5 minutes until warm and the sauce becomes sticky and coats the chickpeas.
Remove from the heat and coat with the remaining barbecue sauce. If desired, you can add more barbecue sauce.
Assembling the Wraps
⅓ cup bbq chickpeas
1 cup lettuce
1 roma tomato, finely chopped
2 ½ tablespoons Ranch dressing
Heat ½ teaspoon olive oil or coconut oil in a skillet over medium heat (if possible, brush with a pastry brush).
Place a wrap in the heat for about 30 seconds on each side to heat up. Or, microwave the wrap for about 15 to 30 seconds. Set on a plate to assemble.
Layer with bbq chickpeas, lettuce, tomato and ranch dressing, then squeeze the juice of the lime over it all. Wrap up, cut in half, and enjoy! You can also serve the ranch dressing on the side.