Black-Eyed Pea Wraps (Printable view)

Hearty black-eyed peas and wholesome grains paired with vibrant fresh vegetables in whole wheat tortillas, finished with creamy tahini drizzle.

# What You Need:

→ 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 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:

01 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and black 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 to 20 seconds to make them pliable and easier to roll.
03 - Lay a warmed tortilla flat on a clean surface. In the center, layer a quarter portion each of baby spinach, cooked black-eyed peas, brown rice or quinoa, julienned carrot, sliced red bell pepper, sliced red onion, and cucumber strips.
04 - Drizzle a generous spoonful of the prepared tahini sauce over the vegetables and legumes.
05 - Fold in both side edges of the tortilla toward the center, then roll tightly from the bottom upward to create a compact wrap with the seam on the underside.
06 - Repeat the assembly and rolling process with the remaining three tortillas and filling ingredients.
07 - Slice each wrap diagonally in half and serve immediately, or wrap tightly in foil or parchment paper for storage and later consumption.

# Expert Advice:

01 -
  • The creamy tahini sauce tastes indulgent but requires just a whisking bowl and five minutes.
  • It's the kind of meal that works for lunch tomorrow, which means you actually finish making dinner on time.
  • Black-eyed peas paired with tahini creates this unexpected umami depth that makes you wonder why you don't make this every week.
02 -
  • The tahini sauce will thicken as it sits, so if you're making these ahead, add an extra tablespoon of water and give it a quick stir right before serving.
  • Julienne your vegetables—or at least slice them thin—because thick chunks make the wrap hard to bite through and they slide out as you eat.
03 -
  • Toast your cumin in a dry pan for 20 seconds before grinding it or adding it to the tahini; this blooms the spice and deepens its flavor in a way that feels almost unfair to take for granted.
  • If your tahini tastes bitter or chalky, you've probably bought a brand that separates or uses lower-quality sesame; switching brands often solves this problem entirely.
Go Back