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.