BBQ Chickpea & Cabbage Slaw Wraps

🥘 Ingredients

• ketchup 0.67 cup
• maple syrup 2 ½ tbsp
• apple cider vinegar 2 tbsp
• soy sauce 1 tbsp + 1 tsp
• molasses 1 tbsp + 1 tsp
• vegan Worcestershire sauce 2 tsp
• liquid smoke 2 tsp
• smoked paprika 1 tsp
• chili powder 1 tsp
• black pepper ½ tsp
• onion powder ¼ tsp
• garlic powder ¼ tsp
• avocado oil 2 tbsp
• chickpeas 2 cans
• kosher salt
• coleslaw mix 12 oz
• vegan mayo 1/4 cup + 2 tbsp
• jalapeño ½
• cilantro 1 handful
• lime juice 2 tbsp
• maple syrup 1 tsp
• kosher salt
• freshly cracked black pepper
• flour tortillas 4

BBQ Sauce

1. 1

   Make the BBQ Sauce (see Note 5). Add all the ingredients to a glass or jar for which you have a lid: ketchup , maple syrup , apple cider vinegar , soy sauce , molasses , vegan Worcestershire sauce , liquid smoke , smoked paprika , chili powder , black pepper , onion powder and garlic powder . Whisk well to combine. Taste, adding a pinch of salt or pepper as needed. For more sweetness, add a bit more maple syrup. For more smokiness, add a few drops more of liquid smoke or a few dashes of smoked paprika.
2. 2

   Store half of the sauce ( timer cup + 2 tablespoons / 175g) for the BBQ Tofu Bowl in a sealed jar or airtight container in the fridge for 1 month or longer (yes, at least 1 month! This is thanks to the acid-heavy ingredient list).

BBQ Chickpeas

1. 1

   Cook the BBQ Chickpeas. Heat a large frying pan over medium heat with the avocado oil until shimmering. Add the chickpeas with kosher salt . Pan-fry for 8-10 minutes , stirring occasionally, until slightly crispy. Pour in the remaining BBQ Sauce ( timer cup + 2 tablespoons / 175g) until the sauce clings to the chickpeas, about 1 minute, stirring constantly.

Cabbage Slaw

1. 1

   While the chickpeas cook, make the Cabbage Slaw. In a large bowl , combine the coleslaw mix , vegan mayo , jalapeño , cilantro , lime juice and maple syrup . Season with kosher salt and freshly cracked black pepper to taste. For more tang, add more lime juice.

Assembly

1. 1

   Assemble: Fill the flour tortillas with the BBQ Chickpeas and the Cabbage Slaw. Wrap burrito style, and cut in half before serving.