Black-Eyed Pea Lettuce Wraps (Print Version)

Seasoned black-eyed peas with fresh vegetables and herbs wrapped in crisp lettuce leaves for a refreshing, protein-packed bite.

# Ingredient List:

→ Black-Eyed Pea Filling

01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 small red bell pepper, diced
05 - 1 medium carrot, shredded
06 - 1 clove garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - Salt and black pepper to taste
10 - Juice of 1/2 lemon

→ Fresh Vegetables & Herbs

11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup fresh cilantro or parsley, chopped
13 - 2 green onions, thinly sliced

→ Lettuce Wraps

14 - 8 large butter lettuce or romaine leaves, washed and dried

→ Optional Toppings

15 - 1 ripe avocado, sliced
16 - Hot sauce or sriracha to taste

# Steps:

01 - Heat olive oil in a skillet over medium heat. Add diced red onion and cook for 2 to 3 minutes until softened.
02 - Add bell pepper, carrot, and minced garlic to the skillet. Sauté for another 2 to 3 minutes until vegetables begin to soften.
03 - Stir in drained black-eyed peas, smoked paprika, ground cumin, salt, and black pepper. Cook for 3 to 4 minutes until heated through and fragrant.
04 - Remove from heat. Stir in lemon juice, quartered cherry tomatoes, chopped cilantro or parsley, and sliced green onions. Toss well to combine.
05 - Spoon the black-eyed pea mixture evenly onto the center of each lettuce leaf.
06 - Top each wrap with avocado slices and a dash of hot sauce if desired.
07 - Fold lettuce leaves around the filling and serve immediately.

# Helpful Hints:

01 -
  • Ready in 30 minutes with zero stress, meaning you can pull these together even on chaotic weeknights.
  • They're naturally gluten-free and dairy-free, so everyone at your table gets to eat the same thing without explanation.
  • The warm-cold contrast and herby brightness feel elegant enough for guests, but casual enough for solo lunch.
02 -
  • Don't skip rinsing the canned black-eyed peas—the excess liquid and salt will make your filling soggy and overwhelmingly salty.
  • Add the fresh ingredients after the pan comes off the heat so they stay bright and crisp rather than wilting into the warm beans.
03 -
  • Pat your lettuce leaves completely dry after washing—even small drops of water will make them weep and fall apart when you try to fold them.
  • Taste the filling before you wrap and adjust the lemon juice and spices to your preference, because you can't fix it once everything is assembled.
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