Black-Eyed Pea Lettuce Wraps (Printer View)

Protein-packed wraps with seasoned peas and fresh vegetables in crisp lettuce

# What you'll need:

→ 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

# Method:

01 - Heat olive oil in a skillet over medium heat. Add diced red onion and cook for 2-3 minutes until softened.
02 - Add bell pepper, shredded carrot, and minced garlic to the skillet. Sauté for another 2-3 minutes.
03 - Stir in drained black-eyed peas, smoked paprika, ground cumin, salt, and black pepper. Cook for 3-4 minutes until heated through and fragrant.
04 - Remove from heat. Stir in lemon juice, quartered cherry tomatoes, fresh 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.

# Expert Advice:

01 -
  • They're ready in thirty minutes flat, perfect for those moments when you want something impressive but refuse to spend your whole evening cooking.
  • Black-eyed peas pack more protein than you'd expect, so these feel genuinely satisfying even though they taste like barely-there summer vegetables.
  • Everything's customizable based on what's in your crisper drawer, which means zero food waste guilt.
02 -
  • Don't skip rinsing the canned peas, or you'll end up with a tinny aftertaste that no amount of lemon can fix.
  • If your lettuce leaves tear while you're building, layer two together so the filling stays contained and people can actually eat these without making a mess.
  • The filling can sit in the refrigerator for up to two days, but assemble the wraps only right before serving or the lettuce gets sad and soggy.
03 -
  • Pat your lettuce leaves completely dry with a clean kitchen towel or paper towels, because even a little moisture will cause them to tear when you're trying to fold them.
  • Taste the filling before you assemble anything and adjust the lemon juice and seasonings, since this is your last chance to fix anything that feels off.
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