Name: Cheesy BBQ Chickpea Wrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups garbanzo beans ((chickpeas) - low sodium); 1/2 cup BBQ sauce (- see recipe); 1/2 cup red onion (chopped); 1/2 cup frozen sweet corn (thawed); 1 cup grape tomatoes (sliced in half); 4 large whole grain or gluten free tortillas; 2 cups baby romaine lettuce; 1 avocado (peeled, pitted, diced); 1 cup Plant-Based Nacho Cheese Sauce (- see recipe)

This Cheesy BBQ Chickpea Wrap is the result of a series of inspirations. Last week I enjoyed a lovely BBQ Chickpea Salad recipe from a fun vegan blog called It Doesn’t Taste Like Chicken. The next day I used the left over BBQ chickpeas in a sandwich. It was delicious!

That got me thinking.

First, I decided I needed to make my own BBQ sauce so I could control the amount and type of sweetener used. Thus, the Blender BBQ Sauce I shared earlier this week was born.

Then I thought more about the delivery of BBQ chickpeas in sandwich form. I concluded a wrap would hold all the ingredients together nicely. You can also cram a lot more into a wrap!

Lastly, I asked myself what other feel good food could be added to the mix? How about some creamy cheese? I opted to use the same Plant-Based Nacho Cheese Sauce I use on my Cheesy Fries. It’s virtually a guilt-free indulgence!

Cheesy BBQ Chickpea Wrap

This Cheesy BBQ Chickpea Wrap is definitely a comfort food. The warm sweet spicy goodness of the BBQ sauce and creamy cheese is so satisfying! But the best part is you can relax even more in the knowledge that it’s all made with good-for-you ingredients!

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Cheesy BBQ Chickpea Wrap

Comfort food at it's best! This vegan and gluten free cheesy BBQ chickpea wrap is both delicious and made with good-for-you ingredients!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Ingredients

2 cups garbanzo beans (chickpeas) - low sodium
1/2 cup BBQ sauce - see recipe
1/2 cup red onion chopped
1/2 cup frozen sweet corn thawed
1 cup grape tomatoes sliced in half
4 large whole grain or gluten free tortillas
2 cups baby romaine lettuce
1 avocado peeled, pitted, diced
1 cup Plant-Based Nacho Cheese Sauce - see recipe

Instructions

Rinse and drain chickpeas and combine with BBQ sauce in a saucepan over medium heat.
Simmer 5-10 minutes, stirring occasionally, until the sauce thickens and sticks to the chickpeas.
Remove from heat and mash chickpeas coarsely with a potato masher.
Add onion, corn and tomatoes to chickpeas and stir to mix.
Warm a tortilla in microwave for about 30 seconds.
If cheese sauce was made ahead of time and refrigerated, warm in microwave for about 30 seconds.
Place ½ cup of lettuce on a wrap and top with ¼ of chickpea mixture, ¼ of diced avocado and ¼ of cheese sauce.
Fold side edges of tortilla over the ingredients and then roll from the front edge closest to you to create a wrap.
Repeat with remaining tortillas. Slice the wraps in half and enjoy!

Notes

Add additional prep and cook time if BBQ and cheese sauces have not been prepared ahead of time.

Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.