# Components:
→ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 cup vegan BBQ sauce
→ Slaw
09 - 2 cups shredded red cabbage
10 - 1 cup shredded carrots
11 - 1/2 small red onion, thinly sliced
12 - 1/2 cup chopped fresh cilantro
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon maple syrup
15 - 1 tablespoon olive oil
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Wraps & Assembly
18 - 4 large whole wheat or gluten-free tortillas
19 - 1 ripe avocado, sliced
20 - 1 lime, cut into wedges
# Method steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Spread evenly on the baking sheet.
03 - Roast chickpeas for 20 minutes, shaking the pan halfway through, until golden and slightly crispy.
04 - Remove chickpeas from oven, transfer to a bowl, and immediately toss with vegan BBQ sauce. Set aside.
05 - In a large bowl, combine shredded red cabbage, shredded carrots, sliced red onion, and chopped cilantro.
06 - In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and black pepper. Pour over the slaw and toss to coat evenly.
07 - Warm tortillas in a dry skillet or microwave until pliable.
08 - On each tortilla, layer BBQ chickpeas, a generous amount of slaw, and avocado slices. Squeeze fresh lime juice over the filling.
09 - Roll wraps tightly, slice in half, and serve immediately.
