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  • Writer's pictureMealsbymiri

BBQ Chickpea Wraps

Updated: Sep 2, 2022

This recipe has been my boyfriends go to make-ahead work lunch and hot dang it's a good one. We also make it for dinner every now and again and it's just such a simple but also filling, nourishing and flavourful wrap! What more could you want? You can easily prepare the chickpeas ahead and keep in the fridge assemble the wraps in the mornings before you leave for work, or eat it fresh for dinner. All up to you.


90g vegan sour cream (I recommend Oatly Imat Fraiche if you can find it where you live)

1 tsp lemon juice

1 tsp dried thyme

1 tsp garlic powder

1 large garlic clove

salt and pepper to taste

Bbq chickpeas 1 can chickpeas (250g drained)

2 tsp neutral oil

4 tbsp bbq sauce (I recommend sweet baby rays)

Salt and pepper to taste Other ingredients: 2 large tortillas

40g chopped kale

40g salad mix/baby spinach

60g cucumber

4 cherry tomatoes


Cook chickpeas in oil until they start to go crispy and slightly hard over medium heat

Turn the heat down, add bbq sauce and mix until the chickpeas are well coated. Season with salt and pepper as needed. Mix all ingredients for the dressing and pour into a bowl with the kale and salad mix. Toss to combine. Chop cucumber and tomatoes. Add a handful of the dressed greens to the middle of the tortilla, add the chickpeas, cucumber and tomatoes and fold it up like a burrito. (Start by folding in the left and right sides and then rolling it up from bottom to top, or use any method you find works for you). If you're bringing it to work feel free to wrap it up in tin foil to make it easier to transport and keep fresh. Enjoy!

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