Black-Eyed Pea Wraps (Printable)

Wholesome black-eyed peas, grains, and fresh vegetables in whole wheat tortillas drizzled with creamy tahini.

# Components:

→ Grains and Legumes

01 - 1 cup cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked brown rice or quinoa

→ Vegetables

03 - 1 cup baby spinach leaves
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, thinly sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, sliced into strips

→ Tahini Sauce

08 - 1/4 cup tahini
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon extra virgin olive oil
11 - 1 clove garlic, finely minced
12 - 2 to 3 tablespoons water
13 - 1/4 teaspoon ground cumin
14 - Salt and black pepper to taste

→ Wraps

15 - 4 large whole wheat tortillas

# Directions:

01 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, cumin, salt, and pepper. Gradually add water while whisking until the sauce reaches a smooth, pourable consistency. Set aside.
02 - Warm the whole wheat tortillas briefly in a dry skillet over medium heat or in a microwave for 15-20 seconds to make them pliable and easier to work with.
03 - Lay a tortilla flat on a clean surface. Layer one-quarter of the spinach, black-eyed peas, cooked grain, carrot, bell pepper, red onion, and cucumber in the center of the tortilla.
04 - Drizzle a generous spoonful of tahini sauce over the layered ingredients.
05 - Fold in both sides of the tortilla toward the center, then roll tightly from the bottom upward to create a secure wrap.
06 - Repeat the assembly process with the remaining three tortillas and filling ingredients.
07 - Slice each wrap diagonally in half. Serve immediately or wrap tightly in foil or parchment paper for later consumption.

# Expert Advice:

01 -
  • It's the kind of wrap you can make on a Tuesday night and still feel like you're eating something thoughtful, not just convenient.
  • The tahini sauce is so good you'll find yourself drizzling it on everything for the next week.
  • Somehow filling enough to actually satisfy you, but light enough that you don't need a nap afterward.
02 -
  • If your tahini sauce breaks or gets thick and grainy, you've probably added the water too fast—next time, add it just a teaspoon at a time and whisk like your life depends on it.
  • Warm your tortillas, even if you think they're soft enough—they'll roll so much easier, and the warmth helps everything stick together instead of sliding out the second you pick it up.
03 -
  • Make extra tahini sauce—you'll want it for snacking with vegetables or drizzled over roasted chickpeas later in the week.
  • If your black-eyed peas are cold from the fridge, warm them gently in a skillet for a minute before assembling; warm ingredients meld better and taste more integrated.
Return