Some recipes don’t need a lot of explaining. This BBQ Cranberry Chickpea Wrap is one of them. The tangy sweet cranberry sauce, rustic BBQ chickpeas with sticky sweet, spicy bold flavor, crunchy sweet onions and a few more surprises all rolled into this healthy, delicious whole wheat wrap. A perfect lunchtime indulgence to energize your busy day. So easy you can whip this wrap up from start to finish in under ten minutes..
This wrap is a perfect use for any leftover cranberry sauce you may have once the holidays roll around. BBQ sauce and cranberry sauce flavors pair perfectly together. Those rustic, hearty chickpeas are a lovely healthy vehicle for those sassy flavors. Crunchy veggies add texture and oomph to each bite!
BBQ Cranberry Chickpea Wrap
makes two wraps, vegan
2 whole wheat wraps, extra large/thin
1 can chickpeas, drained
3/4 cup your favorite BBQ sauce (I used a spicy/sweet sauce)
1/2 cup sweet onion, diced
1 tomato, diced
4 Tbsp vegan mayo
3 Tbsp whole berry cranberry sauce (I used this recipe for Cranberry Concord Sauce)
bowl of chopped romaine lettuce and/or arugula
1. Add the chickpeas and BBQ sauce to a microwave safe bowl. Microwave on high for 1-2 minutes. Or you can simmer on your stove top if you have time. Set aside to cool.
2. Prep your veggies: lettuce, onion and tomato.
3. Warm your wraps. I like to heat mine over a gas flame for about 10 seconds on each side. Be very careful if you do this though. You can also simply warm in your oven or microwave.
4. Start assembling your wraps. Add 2 Tbsp of vegan mayo (Vegenaise) and 1 1/2 Tbsp of cranberry sauce to each wrap. Spread evenly. Add in 2-4 heaping scoops of the warm BBQ chickpeas. Top with a palmful of onions, tomato and finally, lettuce. Fill the wrap as full as you can – but make sure you can still roll it up!
5. Roll. Slice. Serve!
Try avocado, vegan cheese, shredded carrots, spinach, mandarin oranges, rice, quinoa and more as other yummy ingredients to this wrap!
Try out these 19 Vegan Recipes for the whole family!