Cheesy BBQ Chickpea Wrap
Comfort food at its best! This vegan and gluten-free cheesy BBQ chickpea wrap is both delicious and made with good-for-you ingredients!

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 leftover BBQ chickpeas in a sandwich. It was delicious!
That got me thinking.
First, I decided to make my own BBQ sauce to 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 serving BBQ chickpeas in sandwich form. I concluded that a wrap would hold all the ingredients together nicely. You can 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 in my Cheesy Fries recipe. It’s a guilt-free indulgence!
Cheesy BBQ Chickpea Wrap

To recap, this wrap is made with just a few simple ingredients:
- Chickpeas
- Homemade BBQ sauce*
- Red onion
- Sweet corn
- Grape tomatoes
- Baby greens
- Avocado
- Homemade nacho “cheese”*
- Whole grain or gluten-free tortillas**
*You’ll want to make the BBQ sauce and nacho “cheese” in advance.
**If I’m being honest, it can be hard to find healthy gluten-free tortillas that fold easily. Another option is to serve all the ingredients over cooked rice or quinoa in a bowl.
Either way, it is comfort food at its best. The warm, sweet, spicy goodness of the BBQ sauce and creamy cheese is so satisfying! And the best part is that you can relax even more knowing it’s all made with good-for-you ingredients!
Cheesy BBQ Chickpea Wrap
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!