“Recipe raps, straight bringin’ facts to the food game full of traps.
If you ready to make an impact, go ahead and roll up… one of these wraps.”

OOOOOOOOOOH *the club goes wild*


No funkin’ around, these wraps are seriously satisfying – packed with undercover veggies. Eggplant takes on a savory, meaty essence. Brussel sprout slaw brings the tang, subtle sweetness, and pleasant crispiness. Three-ingredient pineapple guac adds creaminess and a tropical twist. Roasted walnuts compliment the wrap with a heavenly crunch. And homemade barbecue sauce brings it all together.


Yielding two wraps and requiring only thirty minutes to make, this recipe is perfect for an in-house date night featuring you, your lover, and Netflix.

Ready for romance? I mean, uhh, a really good recipe? Sweet, scroll on!

Barbecue eggplant wraps

  • Servings: 2
  • Difficulty: Easy
  • Print

Simple 30 minute wraps with barbecue eggplant, tangy brussel sprout slaw, pineapple guacamole, roasted walnuts, and homemade bbq sauce!



  • 10 round slices of eggplant (1/2 small eggplant)
  • 2 tbs bbq spice mix
  • Sea salt
  • 1 tbs olive oil

Brussel Sprout Slaw:

  • 3 cups (150 g) shredded brussel sprouts
  • 1/2 tbs olive oil
  • Sea salt
  • 1 tbs maple syrup
  • 1 tbs vinegar

Pineapple Guacamole:

  • 1 small ripe avocado
  • 1/4 cup diced pineapple
  • Heavy pinch of salt

For Serving:

  • 2 vegan, gluten-free tortillas
  • barbecue sauce
  • optional: 1/2 cup walnuts


  1. Roast walnuts in oven at 350 F 3-5 minutes, or until crispy. Set aside.
  2. Raise temperature to 375 F.
  3. Toss together brussel sprouts, oil, and sprinkle of salt. Roast in oven for 5 min or until lightly burnt.
  4. Toss cooked sprouts with maple syrup and vinegar. Set aside.
  5. Heat large cast iron skillet (or other pan) over medium heat.
  6. Coat both sides of the eggplant slices with barbecue rub and a heavy pinch of salt.
  7. Add olive oil and eggplant slices to pan and cook until brown on both sides, about 2-3 minutes per side, cooking in two batches if all the slices don’t fit.
  8. Remove from heat and slice each round of eggplant into three or four pieces. Set aside.
  9. To prepare guac: in a bowl, use a fork to mash avocado with salt to desired consistency. Add pineapple and stir to combine. Set aside.
  10. To make tortillas pliable: use a brush or finger to spread a touch of water across their surface. Toss in oven for 30 seconds.
  11. To construct your wraps, top with a layer of slaw, followed by heaps of eggplant, guacamole, walnuts, and barbecue sauce.
  12. Play a cute movie on Netflix and enjoy while fresh!

One thought on “ BBQ Eggplant Wraps w/ Brussel Sprout Slaw ”

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