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BBQ Chickpea Salad Wraps w/ Avocado

These hearty yet healthy wraps combine warm BBQ chickpeas with loads of fluffy organic DOLE greens and buttery avocado. This is a meal of a wrap!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2 wraps
Author: Kathy Patalsky

Ingredients

  • 2 extra large wraps (whole wheat spinach used)
  • 4 handfuls of DOLE Organic 50/50 Blend Salad Mix
  • 2 cups cooked brown rice
  • ½ avocado, sliced
  • 1 ½ cups canned chickpeas, drained and rinsed
  • ¼ cup BBQ sauce, vegan - homemade or choose a healthy store-bought variety
  • ½ teaspoon extra virgin olive oil
  • ½ cup DOLE onion, diced

Instructions

  • Prepare the chickpeas. Warm a large skillet over high heat. Add the EVOO. Add the onion. Saute for 2-3 minutes. Add the chickpeas and BBQ sauce. Stir well. Cover with lid and cook 2-4 minutes, shaking the pan ever minute or so. Turn off heat. Sprinkle salt and pepper over top the chickpeas, to taste. Set aside to cool a bit to allow the sauce to become sticky.
  • Warm tortillas. You can do this in the microwave or on your stovetop or oven. When the tortillas are soft and warm, start adding in ingredients!
  • Add one cup of rice to each tortilla, then top with the avocado (about ¼ avocado per wrap) and about ¾ cup of the skillet chickpeas. Finally add in two big handfuls of the greens, to each tortilla. Note: if you are using a smaller tortilla, or a pita pocket, modify amounts as needed. You could also scrap the bread and serve this as a salad.
  • Add optional secret sauce. I make this sauce by briskly whisking a pinch of smoked paprika in about ⅓ cup vegan mayo. Add about 1 tablespoon to each wrap. (optional)
  • Roll up each wrap, slice and serve warm!
  • Pro-Tip: I actually like to serve this wrap with a side bowl of the DOLE organic greens. I like to stuff more greens inside the wrap as I eat or just nibble them on the side. They are so flavorful and tender. Side of fries? Nope! Side of greens.