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In a world where delicious meets nutritious, Smoky BBQ Chickpea and Coleslaw Wraps stand out as an exquisite meal option for anyone looking to indulge in hearty flavors without compromising on health. These wraps offer a tantalizing combination of smoky, seasoned chickpeas and fresh, crunchy coleslaw, all enveloped in a wholesome tortilla. This dish is not only perfect for busy professionals and students seeking quick meal solutions but also caters to health-conscious individuals and plant-based eaters alike. As we delve into this recipe, we will uncover the ingredients, preparation steps, and the delightful benefits of each component, ensuring you understand why these wraps should be a staple in your meal rotation.

Smoky BBQ Chickpea and Coleslaw Wraps

Discover the perfect blend of flavor and nutrition with Smoky BBQ Chickpea and Coleslaw Wraps. This plant-based delight features protein-packed chickpeas seasoned with smoky spices, paired with crunchy coleslaw for a refreshing contrast. Wrapped in wholesome tortillas, these wraps make a quick meal for busy days while being irresistible to everyone, whether vegetarian or not. Follow our simple recipe to create this vibrant dish that’s sure to become a staple in your kitchen. Enjoy the deliciousness in every bite!
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Ingredients
  

For the Smoky BBQ Chickpeas:

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon maple syrup

2 tablespoons olive oil

Salt and pepper, to taste

1/4 cup BBQ sauce

For the Coleslaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

1/4 cup mayonnaise (or vegan alternative)

1 tablespoon apple cider vinegar

1 tablespoon honey (or maple syrup for a vegan option)

Salt and pepper, to taste

For the Wraps:

4 large whole wheat or spinach tortillas

Fresh cilantro or parsley, for garnish (optional)

Instructions
 

Prepare the Chickpeas:

    - Preheat your oven to 400°F (200°C).

      - In a mixing bowl, combine the drained chickpeas, smoked paprika, garlic powder, onion powder, maple syrup, olive oil, salt, and pepper. Mix until the chickpeas are well-coated.

        - Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper.

          - Roast the chickpeas in the oven for about 20-25 minutes, shaking the pan halfway through, until they are crispy on the outside.

            Make the Coleslaw:

              - In a large bowl, combine the shredded green and red cabbage, grated carrots, mayonnaise, apple cider vinegar, honey (or maple syrup), salt, and pepper. Toss well until the vegetables are evenly coated.

                - Let the coleslaw chill in the refrigerator for at least 15 minutes to enhance the flavors.

                  Assemble the Wraps:

                    - Lay out a tortilla on a flat surface. Spoon a generous amount of coleslaw onto the center of the tortilla, followed by the crispy BBQ chickpeas.

                      - If desired, add a sprinkle of fresh cilantro or parsley for a burst of color and flavor.

                        - Fold the sides of the tortilla inwards and then roll it tightly from the bottom up to form a wrap.

                          Serve:

                            - Cut the wraps in half and serve immediately for a fresh, delightful meal. You can also serve them with extra BBQ sauce on the side for dipping.

                              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings