Black-Eyed Pea Wraps (Printable version)

Hearty black-eyed peas, wholesome grains, and vibrant vegetables rolled in whole wheat tortillas with creamy tahini sauce.

# Needed ingredients:

→ 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

# How to make it:

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 over medium heat or in the microwave for 20 seconds to make them pliable and easier to roll.
03 - Lay a tortilla flat on a clean surface. Layer one quarter of the spinach, black-eyed peas, cooked rice or quinoa, julienned carrot, sliced bell pepper, red onion, and cucumber strips in the center of the tortilla.
04 - Drizzle a generous spoonful of tahini sauce over the assembled vegetables and grains.
05 - Fold in the sides of the tortilla and roll it up tightly from the bottom to create a secure wrap with all filling contained inside.
06 - Repeat the assembly and rolling process with the remaining three tortillas and filling ingredients.
07 - Slice each wrap in half diagonally and serve immediately, or wrap tightly in foil or parchment paper for storage and later consumption.

# Expert Suggestions:

01 -
  • Black-eyed peas pack real protein and fiber so you're actually full, not just satisfied for twenty minutes.
  • The tahini sauce tastes indulgent but you made it from five ingredients in your own bowl, no mystery jar required.
02 -
  • Don't assemble your wraps more than an hour before eating or the tortilla will absorb moisture from the vegetables and lose its integrity—wrap them individually in parchment if you must make them ahead.
  • Taste the tahini sauce before you commit to the wraps because tahini strength varies wildly between brands and you might need more lemon or less water than expected.
03 -
  • Make a double batch of tahini sauce and keep it in a jar in your refrigerator for up to five days—it becomes your secret weapon for grain bowls, roasted vegetables, and salads beyond just wraps.
  • Julienne your carrot with a vegetable peeler if you don't have a mandoline because the thin strips will be tender and won't overpower the other flavors the way thick carrot chunks might.
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