BBQ Chickpea Summer Wraps

method:

• To make the tortillas (or use 6 store bought wraps)

  Mix the oil, water and milk in a jug then mix the flour, baking powder and salt in a bowl. Make a well in the dry ingredients, pour in the wet, mix together and roll into a ball of dough – don’t over work, it’ll make the final result tough – wrap with clingfilm and rest for 30 minutes.
• Cut the dough into eight even chunks and work each piece in a round tortilla about 7 inches wide.
• Put a skillet on the barbecue and when hot, cook each tortilla for 30 seconds each side, so that it has just a tiny bit of colour - you don’t need longer.Wrap all the tortillas in a warm, slightly damp tea towel as you work to keep them soft.

• To make the filling

  Rinse and drain the chickpeas. Transfer to a bowl and gently pat dry with kitchen roll - don’t rub as you’ll take all the skins off. Stir in 4 tbsp Newman’s Own Sticky BBQ Sauce and transfer the chickpeas on to a large sheet of cooking foil in a single layer, then fold in the edges to create a sealed package. Place the foil packages directly on the ashen coals of the barbecue (if there are still flames leaping, you’ll need to wait for those to die down) and cook for 7 minutes, then use tongs to flip the chickpea packages over to cook for a further 7 minutes.
• Carefully open the packages and transfer the chickpeas back to their bowl and stir in 2 tbsp Newman’s own before adding the chili, onion and coriander and stirring through.
• For the dressing, mix the sour cream together with the chives and lime juice and season to taste.
• Simply fill your tortillas with an eighth of the mix each and drizzle with a little of the dressing. Roll, wrap with greaseproof parchment and tie with string to serve. Enjoy!