This quick and easy vegan BBQ chickpea wraps recipe is simple to make with ingredients you probably have on hand. The BBQ chickpea mixture and tahini-garlic dressing take 30 minutes with veggie prep.
Ah, the versatility of chickpeas (garbanzo beans)! This was my first experiment with oil-free pan-frying chickpeas. Guess what? It is a breeze, once you learn my easy secret. Spoiler alert: start with a hot skillet.
I'm providing my favorite chickpea wrap dressing for this recipe. But there are options. Pair this delicious chickpea filling with delicious homemade garlic aioli, vegan cashew ranch dressing, or tahini lime dressing for a satisfying lunch or quick weeknight dinner that everyone will love.
Or ditch the dressing and use slices of mashed avocado or guasacaca sauce with green bell pepper.
Table of Contents
⭐ Why You'll Love This Recipe
- Although I am a huge fan of sriracha barbecue sauce, this recipe gets its spice from the liquid from pickled jalapenos. Yes, it's that simple.
- Double this recipe and have a stash of spicy chickpeas that you can quickly reheat.
- Use your favorite wraps or homemade potato tortillas, or turn spicy chickpea filling into a crisp lettuce wrap.
📋 Recipe Ingredients and Substitutions
Chickpeas. Canned chickpeas make this recipe easy, but you can use 3 cups of cooked dried chickpeas. The sturdiness of chickpeas makes them perfect for toasting. If you substitute with another kind of bean, like black beans or softer white beans, skip the toasting and heat them with the sauce.
Smoked paprika. This gives the sauce a smoky flavor. Use hot or mild. Substitute with regular paprika and add ½ a teaspoon of liquid smoke if desired.
Tomato paste. Tomato paste (tomato puree) adds flavor and makes a thick sauce that clings to the chickpeas.
Jalapeno juice. This is the liquid from a jar of pickled jalapenos. The juice from pickled green chili peppers (pepperoncini) is a good substitution. Adjust the spice level by adding more or less.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
If you're looking for the flavor of Buffalo chickpeas, substitute the jalapeno juice for a tablespoon of vegan buffalo sauce or hot sauce of your choosing. Or try the homemade Buffalo sauce I use with air fryer cauliflower wings.
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⏲️ Step-by-Step Instructions
Step 1: Whisk the ingredients for tahini -garlic dressing in a small bowl.
Step 2: Combine the BBQ sauce ingredients.
Step 3: Heat a large skillet over medium-high heat. Add the chickpeas and stir them for 2-3 minutes until they start to firm and brown, then mix in the sauce.
Step 4: Stack the ingredients on one side of the wrap and add the dressing, leaving enough edge to roll.
🌯 How to Make Vegan Wraps
- Warm the wraps before using. This makes them easier to roll.
- Place the chickpea filling and veggies on the side of the wrap, leaving enough edge to roll. Fold one end for the 'bottom,' then roll, starting with the stuffed side.
- To help keep the wrap secure, spread a little dressing over the side without the filling.
🥗 Best Vegetables for Chickpea Wraps
A variety of crunchy veggies go well with spicy chickpea wraps. I like shredded or thin matchstick carrots, red onion (unless you make quick-pickled onions, red peppers, or a mix of small bell peppers or cherry tomatoes.
Try a mix of chopped fresh herbs like cilantro or parsley with chopped spinach, romaine lettuce, and chopped green onion is another option we really like.
💭 Frequently Asked Questions
Store BBQ chickpeas in an airtight container in the refrigerator for 5 days. Reheat in the microwave or on the stove on medium heat.
Chickpea wraps are great to make ahead and fold into aluminum foil or plastic wrap for a quick lunch or snack. If you plan to make them ahead, consider using fresh vegetables with less moisture, like carrots and lettuce. Cucumbers and tomatoes can cause wraps to get soggy after a few hours.
Baking or roasting chickpeas is a great option if you want to keep your stovetop free. Mix the chickpeas with the sauce, then spread them on a parchment-lined baking sheet. Roast at 400 f (200 c) for 20 minutes. Stir the chickpeas a few times so they evenly roast.
🥙 More Vegan Wraps Recipes
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👩🏻🍳 Recipe
Quick and Easy Vegan BBQ Chickpea Wraps
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Ingredients
Ingredients for tahini-garlic dressing
- ¼ cup tahini
- 2 cloves garlic - minced or pressed
- 1 ½ tablespoons lemon juice
- 1 tablespoon rice vinegar
- 3 tablespoons water
- 1 teaspoon soy sauce
Ingredients for wraps
- 2 tablespoons tomato paste
- 1 teaspoon soy sauce - or Tamari
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 teaspoons jalapeno brine - juice from jar of pickled jalapenos
- 3 cups cooked chickpeas - 2 15-ounce or 400 gram cans
- 6 medium wraps - or tortillas
- 2 cups lettuce - and/or spinach
- 2 medium carrots - shredded or cut into thin matchsticks
- 1 small red onion - cut in half and thinly sliced
Instructions
- Mix the tahini, garlic, lemon juice, rice vinegar, water, and soy sauce in a small dish. Let it sit at room temperature.
- Prep the veggies you'll be using.
- Make the BBQ sauce in a small dish by combining tomato paste, soy sauce, maple syrup, smoked paprika, cumin, garlic powder, and jalapeno juice.
- Heat a large skillet over medium-high heat. Add the chickpeas. Stir them frequently and let them toast for 2-3 minutes. Be prepared - they might start popping a bit as they toast and firm.
- Mix in the sauce and cook for another 30 seconds.
- To make wraps: add the lettuce and carrots, then the dressing and chickpeas on one side of 4 wraps, leaving and edge and bottom. Add a little dressing to the side without the filling to secure the wrap. Then, fold the bottom, lay the edge nearest the filling over the top, and roll. You should have a wrap with one end open and the bottom securely closed.
Notes
- Store BBQ chickpeas in an airtight container in the refrigerator for 5 days. Reheat in the microwave or on the stove on medium heat.
- Substitute red onion for a batch of pickled red onions for a flavor shakeup you'll love.
- Wraps should be at room temperature or warmed to be easy to roll.
Nutrition
Nutritional information is an estimation only.
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Tabitha
These were great! The only modification I made was to drizzle some Sriarcha along with the Tahini. Super yummy!
Denise
Someone who shares my Sriracha obsession :). It's the best.