Wraps are one of my favorite lazy vegan dinners. They’re generally pretty easy to begin with, but also lend themselves really well to meal-prep. The fillings can be made in advance and tend to keep really well. I love keeping a batch of my Korean barbecue tempeh wrap filling, curried tofu salad, or balsamic tofu on hand so I can throw together a delicious dinner in no time. These barbecue tempeh wraps are a new favorite in that category. The filling itself is super simple, requiring only five ingredients. One of those ingredients is barbecue sauce, which is loaded with flavor, so we don’t need a whole lot else! The filling also stores well, in the fridge or freezer, so I’ve got lots of options for whipping up a batch of these wraps for dinner (or lunch!) in record time.
Ingredients You’ll Need
Vegetable oil. You can use any high-heat oil that you like to cook with. Olive oil, corn oil, avocado oil and coconut oil will all work fine. Onion. Garlic. Chickpeas. These wraps are meant to be super easy to whip up, so we’re using canned chickpeas. But if you prefer to cook your chickpeas from scratch, go for it. Barbecue sauce. You can use store-bought barbecue sauce, or homemade vegan barbecue sauce if you’d like. Be sure to check the ingredients if using store-bought, as many brands may contain non-vegan ingredients like honey. Tortillas. Make sure to buy large flour tortillas — like you might normally use for a burrito. You’ll have a tough time fitting everything into a smaller one! Use gluten-free tortillas if needed. To switch things up, you can also use rolls and serve the filling in sloppy Joe-style sandwiches. Baby spinach. Another green like lettuce or arugula could be used if that’s what you have on hand. Avocado. Roasted red peppers. Fresh chives.
Tip: The barbecue chickpea filling is the important part of these wraps. Feel free to switch up any of the other fillings with what you like. Try sliced vegan cheese, vgan mayo, sprouts, sliced tomato, dill pickle slices, or vegan coleslaw.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: The chickpea filling will continue to thicken up as it cools. Divide the barbecue chickpea filling among the tortillas, along with the remaining fillings. You’ll want to create a small strip of fillings down the center of each tortilla. Wrap everything up and enjoy your barbecue chickpea wraps. Tip: These wraps can be served with the chickpea filling warm or cold. They’ll be delicious either way!
Leftovers & Storage
Leftover wraps can be stored in an airtight container in the fridge for a day or two. The avocado may start to brown, but will still be edible. You can minimize browning by using very fresh avocados and lightly spritzing the slices with some lemon juice. The barbecue chickpea filling can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
What to Serve with Barbecue Chickpea Wraps
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