These past few weeks have been such a whirlwind for me! I cannot believe I have not posted anything since July 4th! There has been a lot of stuff going on and now I am running around getting myself ready for my trip to New Orléans. I cannot wait to share the experience with all of you!! This will be my last post until after I get back but I am very excited to share a really awesome and very quick recipe with you before I go! If you didn’t know, chickpeas have this really awesome ability to absorb favor. You can literally add them to anything and make them taste amazing. One of my favorite things to do with chickpeas is make chickpea “chicken” salad. The idea is so simple and easy and really delicious! Over the last week I was craving something along those lines but I really wanted barbecue as well. First I thought, maybe I’ll make burgers, then scratched that idea because I was lazy. After searching my available ingredients (which are pretty few and far between in preparation for being out-of-town) I came up with barbecue chickpea wraps! Oh my goodness! I don’t know how I did not do this sooner!
Barbecue Chickpea Wraps
- 1 cup uncooked rice of choice
- 1 Tbsp olive oil
- 2 cloves garlic
- 1/2 yellow onion, diced
- 2 cans garbanzo beans, drained and rinsed
- 1 cup barbecue sauce of choice – I love Sweet Baby Rays!
- Large bunch spinach
- 6 large tortillas
Cook rice as directed. Typically to cook rice: combine 1 cup of rice, 1 3/4 cup water, 1 Tbsp butter in sauce pan. Bring to a boil, reduce heat and simmer for 30 – 45 minutes. While rice is cooking, heat olive oil and add garlic and yellow onion in large saucepan. Cook for 5 minutes or until onion is translucent. Smash garbanzo beans (chickpeas) and add to saucepan along with barbecue sauce. Heat for 10 minutes. Quickly heat tortillas either on a skillet on the stove or in the microwave for 20 seconds. Layer spinach, rice, then bean mixture and wrap up.