COBB GRILL LUNCH RECIPE,
BBQ Cranberry & Chickpea Wrap
Makes 2 vegan wraps
2 Whole wheat wraps, extra-large/thin
1 Can chickpeas, drained
3/4 Cup of your favorite BBQ sauce
1/2 Cup of sweet onion, diced
1 Tomato, diced
4 Tbsp vegan mayo
3 Tbsp whole berry cranberry sauce
A bowl of chopped romaine lettuce and/or arugula
Prepare your COBB Cooker and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the COBB.
- Add the chickpeas and BBQ sauce to the COBB Wok and simmer. Set aside to cool.
- Prep your veggies: lettuce, onion, and tomato.
- Warm your wraps using the COBB Frying Pan for about 30 seconds on each side, once the Frying Pan has been pre-heated.
- 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!
- Roll. Slice. Serve!
Try avocado, vegan cheese, shredded carrots, spinach, mandarin oranges, rice, quinoa and more as other yummy ingredients to this wrap!
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