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BBQ Chickpea Slaw Wrap

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This dish combines tender, smoky chickpeas roasted with smoked paprika and garlic powder, mixed with a crunchy slaw of red cabbage, carrots, and fresh cilantro tossed in a tangy apple cider vinegar dressing. Wrapped in warm whole wheat or gluten-free tortillas, it's topped with creamy avocado slices and fresh lime juice for brightness. Ready in just 30 minutes, it's an easy, satisfying plant-based option suitable for vegan and dairy-free diets. Perfect for a colorful and fresh holiday main that balances hearty, smoky flavors with crisp, vibrant vegetables.

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Updated on Fri, 28 Nov 2025 13:02:00 GMT
A close-up of a BBQ Chickpea & Slaw Wrap overflowing with colorful, crunchy slaw and delicious chickpeas. Save
A close-up of a BBQ Chickpea & Slaw Wrap overflowing with colorful, crunchy slaw and delicious chickpeas. | crumbnest.com

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

I enjoy serving this wrap during the holidays because it brings a fresh and healthy option that everyone loves.

Ingredients

  • 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

Instructions

Preheat Oven:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare 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.
Toss with BBQ Sauce:
Remove from oven, transfer to a bowl, and toss immediately with BBQ sauce. Set aside.
Make Slaw:
While chickpeas roast, combine cabbage, carrots, red onion, and cilantro in a large bowl.
Dress Slaw:
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:
To assemble each wrap, 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.
This BBQ Chickpea & Slaw Wrap shows a fully wrapped tortilla, cut in half, revealing its fresh ingredients. Save
This BBQ Chickpea & Slaw Wrap shows a fully wrapped tortilla, cut in half, revealing its fresh ingredients. | crumbnest.com

This wrap always brings the family together around the table, especially during festive occasions.

Notes

For added crunch, add thinly sliced bell peppers or radishes to the slaw. Swap avocado for vegan mayo or hummus if desired. Serve with extra BBQ sauce or hot sauce on the side. Make the slaw up to a day ahead for deeper flavor.

Required Tools

Baking sheet, mixing bowls, knife and cutting board, whisk, skillet or microwave (for warming tortillas).

Nutritional Information

Calories: 370, Total Fat: 11 g, Carbohydrates: 55 g, Protein: 12 g per wrap.

Freshly assembled BBQ Chickpea & Slaw Wraps featuring BBQ chickpeas, vibrant slaw, ready to be enjoyed. Save
Freshly assembled BBQ Chickpea & Slaw Wraps featuring BBQ chickpeas, vibrant slaw, ready to be enjoyed. | crumbnest.com

This healthy wrap is a quick, tasty meal perfect for any holiday or casual get-together.

Recipe FAQ

→ How do I get crispy chickpeas in the wrap?

Roast the chickpeas at 400°F (200°C) on a baking sheet after tossing with olive oil and spices. Shake halfway to ensure even crisping.

→ Can I prepare the slaw ahead of time?

Yes, making the slaw a day in advance allows the flavors to develop, making it even more vibrant and delicious.

→ What alternatives exist for the tortillas?

Use large whole wheat or gluten-free tortillas depending on dietary preferences or restrictions.

→ What adds brightness to the wrap?

Fresh lime juice and a tangy apple cider vinegar dressing on the slaw provide vibrant acidity to balance smoky flavors.

→ Are there optional add-ins to enhance texture?

Thinly sliced bell peppers or radishes can be added to the slaw for extra crunch and color.

BBQ Chickpea Slaw Wrap

Smoky BBQ chickpeas and crunchy slaw layered in a fresh, plant-based wrap for a wholesome holiday meal.

Prep duration
20 min
Cook duration
10 min
Complete duration
30 min
Created by Chloe Martin


Skill Level Easy

Heritage American

Output 4 Portions

Dietary considerations Plant-Based, No Dairy

Components

Chickpeas

01 2 cans (15 oz each) chickpeas, drained and rinsed
02 1 tablespoon olive oil
03 1/2 teaspoon smoked paprika
04 1/2 teaspoon garlic powder
05 1/4 teaspoon ground cumin
06 1/4 teaspoon salt
07 1/4 teaspoon black pepper
08 1/2 cup vegan BBQ sauce

Slaw

01 2 cups shredded red cabbage
02 1 cup shredded carrots
03 1/2 small red onion, thinly sliced
04 1/2 cup chopped fresh cilantro
05 2 tablespoons apple cider vinegar
06 1 tablespoon maple syrup
07 1 tablespoon olive oil
08 1/4 teaspoon salt
09 1/4 teaspoon black pepper

Wraps & Assembly

01 4 large whole wheat or gluten-free tortillas
02 1 ripe avocado, sliced
03 1 lime, cut into wedges

Directions

Phase 01

Prepare oven and baking sheet: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Phase 02

Season chickpeas: Toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.

Phase 03

Roast chickpeas: Spread chickpeas evenly on the prepared baking sheet and roast for 20 minutes, shaking halfway through, until crispy and golden.

Phase 04

Combine chickpeas with BBQ sauce: Remove chickpeas from oven, transfer to a bowl, and immediately toss with vegan BBQ sauce. Set aside.

Phase 05

Prepare slaw vegetables: In a large bowl, combine shredded cabbage, shredded carrots, thinly sliced red onion, and chopped cilantro.

Phase 06

Dress slaw: Whisk apple cider vinegar, maple syrup, olive oil, salt, and black pepper together, then pour over the slaw and toss until coated.

Phase 07

Warm tortillas: Heat tortillas in a dry skillet or microwave until pliable and warm.

Phase 08

Assemble wraps: Layer BBQ chickpeas, slaw, and avocado slices onto each warm tortilla and squeeze fresh lime juice over the filling.

Phase 09

Serve: Roll each tortilla tightly, slice in half, and serve immediately.

Tools needed

  • Baking sheet
  • Mixing bowls
  • Knife and cutting board
  • Whisk
  • Skillet or microwave

Allergy details

Review each component for potential allergens and seek medical guidance if you're uncertain about ingredients.
  • Contains gluten if using regular tortillas; opt for gluten-free wraps to avoid gluten exposure.
  • Check BBQ sauce ingredients for soy or wheat allergens.

Nutritional information (each portion)

These values are approximate guides only and shouldn't replace professional medical consultation.
  • Energy: 370
  • Fats: 11 g
  • Carbohydrates: 55 g
  • Proteins: 12 g