Black-Eyed Pea Wraps (Print Version)

Hearty black-eyed peas with grains and fresh vegetables in whole wheat tortillas, topped with creamy tahini sauce for a nutritious handheld meal.

# Ingredient List:

→ 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 lemon juice
10 - 1 tablespoon 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

# Steps:

01 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, cumin, salt, and pepper. Gradually add water until the sauce reaches a smooth, pourable consistency. Set aside.
02 - Warm the whole wheat tortillas briefly in a dry skillet or microwave to make them pliable and easier to roll.
03 - Lay a tortilla flat and layer a quarter of the spinach, black-eyed peas, rice or quinoa, carrot, bell pepper, red onion, and cucumber in the center.
04 - Drizzle a generous spoonful of tahini sauce over the layered ingredients.
05 - Fold in the sides of the tortilla and roll it up tightly from the bottom to form a secure wrap.
06 - Repeat the assembly and rolling process with the remaining ingredients to create four wraps.
07 - Slice each wrap in half and serve immediately, or wrap tightly in foil or parchment paper for later consumption.

# Helpful Hints:

01 -
  • They're ready faster than you'd think, and somehow taste way more impressive than the effort requires.
  • The tahini sauce is genuinely good enough that you'll find yourself making it again for everything else.
02 -
  • Tahini can split and separate if your water is too warm or if you add it all at once—room temperature water added in small amounts keeps it smooth and creamy.
  • Lettuce or spinach that's been sitting unwrapped gets limp, so keep your vegetables fresh and dry until the actual moment you're building; I learned this the expensive way.
03 -
  • Make your tahini sauce while you're prepping vegetables so it has time to sit and develop flavor, and so you're not rushing through assembly.
  • If you're making these ahead, assemble them without the sauce, wrap in parchment, and add sauce just before eating so the tortilla doesn't get soggy.
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