Save My neighbor showed up at my door one afternoon with a bag of fresh butter lettuce from her garden, and within minutes I was rummaging through my pantry wondering what to do with it. Black-eyed peas caught my eye, and something about combining them with crisp vegetables felt right—like the kind of dish that comes together without overthinking. What started as a quiet Thursday experiment became something I'd make again and again, each time discovering new flavors hiding in that simple combination.
I made these for a casual potluck once, nervous nobody would touch them since they looked so simple. Turns out people circled back for thirds, and someone asked for the recipe before leaving. There's something about lettuce wraps that makes people feel like they're eating something healthier than whatever else is on the table, and in this case, they absolutely are.
Ingredients
- Black-eyed peas (1 can, 15 oz, drained and rinsed): The foundation of everything—make sure to rinse them well to remove excess sodium and starch that can make them gummy.
- Olive oil (1 tablespoon): Just enough to coat the pan and coax out flavors without making things greasy.
- Red onion (1 small, finely diced): It mellows as it cooks, turning sweet and becoming the flavor base you didn't know you needed.
- Red bell pepper (1 small, diced): Adds color and a gentle sweetness that balances the earthiness of the peas.
- Carrot (1 medium, shredded): Shredding lets it cook faster and distribute its sweetness throughout every bite.
- Garlic (1 clove, minced): One clove is plenty—garlic flavors develop as everything sits together, so don't go overboard.
- Smoked paprika (1 teaspoon): The secret note that makes people ask what that incredible flavor is.
- Ground cumin (1/2 teaspoon): A whisper of warmth that ties everything together without announcing itself.
- Salt and black pepper: Taste as you go—the peas already have some sodium, so adjust thoughtfully.
- Lemon juice (from 1/2 lemon): Squeezed in at the end, it brightens everything and keeps the filling from tasting flat.
- Cherry tomatoes (1/2 cup, quartered): Added after cooking so they stay fresh and juicy rather than collapsing into the filling.
- Fresh cilantro or parsley (1/4 cup, chopped): Pick whichever you prefer—cilantro brings a bright herbal note, parsley is gentler if you prefer subtlety.
- Green onions (2, thinly sliced): They add a gentle onion bite and a pop of green that catches the eye.
- Butter lettuce or romaine (8 large leaves, washed and dried): Dry them thoroughly or they'll wilt under the warm filling—a salad spinner is your friend here.
- Avocado (1 ripe, sliced, optional): If you use it, add it just before serving so it doesn't brown.
- Hot sauce or sriracha (optional): For those who want heat, but the dish is perfectly complete without it.
Instructions
- Get your vegetables prepped:
- Dice your onion, bell pepper, and mince your garlic while your skillet heats. Having everything ready means you won't be scrambling mid-cook.
- Build the aromatics:
- Heat olive oil over medium heat and add red onion, letting it cook for 2 to 3 minutes until it softens and the kitchen smells a little sweeter. This foundation flavors everything that comes next.
- Add the color:
- Toss in bell pepper, carrot, and garlic, stirring often for another 2 to 3 minutes until the vegetables start to soften at the edges. You'll notice the carrot especially begins to smell less raw and more cooked.
- Wake up the spices:
- Stir in your black-eyed peas, smoked paprika, cumin, salt, and pepper, letting everything cook together for 3 to 4 minutes until the filling is heated through and the spices become fragrant. This is when your kitchen will smell absolutely incredible.
- Finish with brightness:
- Remove from heat and stir in lemon juice, cherry tomatoes, cilantro, and green onions, mixing gently so the tomatoes don't burst and the fresh herbs stay vibrant. Taste and adjust seasoning—this is your moment to make it yours.
- Assemble and wrap:
- Spoon the mixture onto the center of each lettuce leaf, top with avocado if using, add a dash of hot sauce if you like heat, then fold the leaf around the filling like a taco. Serve immediately before the lettuce softens.
Save There was a moment during that potluck when someone brought their young daughter over to try one, and watching her carefully fold the lettuce and take that first bite felt oddly significant. Sometimes the best meals are the ones that don't intimidate people, that let them enjoy good food without any pretense.
Why Lettuce Wraps Work Better Than You'd Think
The first time I made lettuce wraps, I expected them to feel like a compromise—like I was trying to eat bread without actually having bread. Instead, something clicked: the crispness of the lettuce creates a textural contrast that bread can't match, and because there's no gluten or heaviness, the flavors of the filling become the main event. You taste every seasoning, every vegetable, without anything muffling the experience.
Customizing the Filling to Your Mood
One of the most freeing things about this recipe is how forgiving it is. Swap in black beans or chickpeas if you have them on hand, add shredded cucumber for extra crunch, or toss in a handful of shredded purple cabbage if you're feeling it. I've made versions with lime instead of lemon, added jalapeño for heat, and once substituted the cumin with curry powder when I was craving something different.
Serving and Storage Ideas
Make the filling ahead of time and store it in the refrigerator for up to two days, then reheat gently and assemble just before eating. The flavors actually deepen overnight, so this is one of those dishes that's happy to be a little bit prepared. For a more substantial meal, serve alongside quinoa or brown rice, or pair with a crisp white wine like Sauvignon Blanc for a light dinner.
- Reheat the filling gently in a skillet rather than the microwave to keep the vegetables from turning mushy.
- Assemble wraps right before serving so the lettuce stays crisp and doesn't absorb too much moisture.
- If you're taking these to a potluck, pack the filling separately and let guests assemble their own for maximum freshness.
Save These wraps remind me that some of the most satisfying meals are the ones that don't require much convincing or complicated technique. There's something honest about them, and honest food always tastes better.
Recipe Questions
- → Can I make these lettuce wraps ahead of time?
Prepare the black-eyed pea filling up to 2 days in advance and store refrigerated. Keep the filling and lettuce separate until serving to maintain crispness. Reheat the filling gently before assembling.
- → What other lettuce varieties work well for wraps?
Butter lettuce, romaine, iceberg, and green leaf lettuce all work beautifully. Choose large, pliable leaves that can hold the filling without tearing. Butter lettuce offers the most delicate texture.
- → Can I substitute dried black-eyed peas for canned?
Yes, soak 1 cup dried peas overnight, then simmer for 45-60 minutes until tender. Drain well before using. This yields about 3 cups cooked peas, equivalent to 2 cans.
- → How do I prevent lettuce wraps from getting soggy?
Pat washed lettuce leaves thoroughly dry with paper towels or use a salad spinner. Assemble wraps just before serving and avoid overdressing with liquid ingredients. Keep the filling mixture well-drained.
- → What protein additions complement this dish?
Shredded chicken, crumbled feta cheese, or diced hard-boiled eggs pair well. For vegetarian options, add toasted pumpkin seeds, hemp hearts, or a dollop of Greek yogurt for extra protein.
- → How spicy are these wraps?
The base filling is mild with aromatic spices. Add hot sauce, sriracha, or fresh jalapeño slices to achieve desired heat level. The smoked paprika provides subtle warmth without intense spice.