# Components:
→ BBQ Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 2 teaspoons Cajun seasoning
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 cup vegan BBQ sauce
→ Wraps and Fillings
08 - 4 large flour tortillas
09 - 1 cup shredded lettuce
10 - 1 cup julienned carrots
11 - 1 small red bell pepper, thinly sliced
12 - 1 small cucumber, thinly sliced
13 - 1 small red onion, thinly sliced
14 - 1 ripe avocado, sliced
→ Optional Additions
15 - 1/4 cup vegan ranch or creamy dressing
16 - Fresh cilantro or parsley, chopped
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add drained chickpeas and sauté for 2 to 3 minutes, stirring occasionally.
02 - Sprinkle Cajun seasoning, smoked paprika, salt, and black pepper over the chickpeas. Stir well and cook for an additional 2 minutes until fragrant.
03 - Pour in vegan BBQ sauce and cook for 3 to 4 minutes, stirring frequently, until chickpeas are well coated and slightly caramelized. Remove from heat.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable.
05 - Layer lettuce, carrots, bell pepper, cucumber, and red onion in the center of each tortilla. Top with BBQ chickpeas and avocado slices.
06 - Drizzle with vegan ranch or creamy dressing if desired, then sprinkle with fresh cilantro or parsley.
07 - Fold in the sides of each tortilla and roll tightly. Slice in half and serve immediately.
