BBQ Chickpea Collard Wraps
Servings: 8 wraps
Ingredients
Tangy Cabbage Slaw
- 4 cups shredded cabbage about 1 small head
- 2 cups shredded carrots about 6 large carrots
- 2 small green apples cored and sliced into matchsticks (optional)
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice about 1 small lime
- salt to taste
BBQ Chickpea Wraps
- 8 collard green leaves
- 1 15-ounce can chickpeas, drained
- 1 cup cooked quinoa optional*
- 1/2 cup homemade vegan BBQ sauce or your favorite store-bought sauce
- hemp ranch dressing for serving
Instructions
- In a large bowl, combine the ingredients for the cabbage slaw. Stir together until evenly coated then set aside.
- Thoroughly rinse and dry the collard leaves, slice off the bottom stem, then set face down. Using a sharp knife, carefully shave off the thick part of stem on the inside of the wrap. It works best if you slice from the top of the leaf working toward the bottom. This step will make it easier to fold into a wrap.
- In a small saucepan over medium-low heat (I used the same one that I cooked the quinoa in), combine the chickpeas and the cooked quinoa. Add the barbecue sauce to the saucepan then stir together until evenly coated. Cook for 5 minutes, until heated through.
- Scoop 1/8th of the chickpea mixture into the center of each collard leaf along with the cabbage slaw. Fold in the top and bottom sides then gently roll like you would a burrito. Serve with hemp ranch dressing and enjoy!
Notes
*I like to add quinoa for extra protein but you can skip it if you're short on time. However, please note that it will decrease the serving size to 6 wraps. To make 1 cup cooked quinoa, combine 1/2 cup dry quinoa with 1 cup water and a dash of salt. Bring to a boil over medium-high heat then decrease the heat to a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes.
If not using the quinoa you can also roast the chickpeas on a lined baking sheet in the oven for 10 minutes at 400°F then transfer them to a bowl with 1/4 cup barbecue sauce instead of 1/2 cup.
Click Here for Nutrition Facts
Nutrition Facts are for one collard wrap with hemp ranch dressing.