COBB GRILL LUNCH RECIPE,
BBQ Cranberry & Chickpea Wrap
Makes 2 Vegan Wraps
2 Whole Wheat Wraps
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 Cranberry Sauce
Chopped Romaine Lettuce (Or Arugula)
Prepare your COBB Grill 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. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.
- Add the chickpeas and BBQ sauce to the Wok and simmer. Set aside to cool.
- Prep your veggies: lettuce, onion, and tomato.
- Warm your wraps using the Frying Pan for about 30 seconds on each side.
- 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 handful 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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SNACKS & SIDES
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