BBQ Cranberry Chickpea Wrap

Makes two wraps, vegan


  • 2 whole wheat wraps, extra large/thin
  • 1 can chickpeas, drained
  • 3/4 cup your favorite BBQ sauce
  • 1/2 cup sweet onion, diced
  • 1 tomato, diced
  • 4 Tbsp vegan mayo
  • 3 Tbsp whole berry cranberry sauce
  • bowl of chopped romaine lettuce and/or arugula


  1. Add the chickpeas and BBQ sauce to the Cobb Deep Frying Dish/Wok and simmer. Set aside to cool.
  2. Prep your veggies: lettuce, onion and tomato.
  3. Warm your wraps using the Cobb Frying Pan for about 30 seconds on each side, once the Frying Pan has been pre-heated.
  4. Start assembling your wraps. Add 2 Tbsp of mayo and 1 1/2 Tbsp of cranberry sauce to each wrap. Spread evenly. Add in 2-4 heaping scoops of the warm BBQ chickpeas. Top with a palmful of onions, tomato and finally, lettuce. Fill the wrap as full as you can – but make sure you can still roll it up!
  5. Roll. Slice. Serve!

Add-in Ingredients:
Try avocado, vegan cheese, shredded carrots, spinach, mandarin oranges, rice, quinoa and more as other yummy ingredients to this wrap!