Black-Eyed Pea Lettuce Wraps (Printable)

Protein-packed lettuce cups featuring spiced black-eyed peas with fresh vegetables and herbs.

# What You'll Need:

→ Black-Eyed Pea Filling

01 - 1 can (15 ounces) 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 and 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

# Directions:

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.
03 - Stir in black-eyed peas, smoked paprika, cumin, salt, and pepper. Cook for 3 to 4 minutes until heated through and fragrant.
04 - Remove from heat. Stir in lemon juice, cherry tomatoes, cilantro or parsley, and 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 come together in under 30 minutes, which means you can make them while your guests are still arriving.
  • The lettuce stays crisp and the filling stays warm, creating this perfect textural contrast that keeps you reaching for another.
  • It's the rare recipe that feels indulgent but actually fuels your body with real protein and whole vegetables.
02 -
  • Drain and rinse your canned black-eyed peas thoroughly—this removes excess starch and sodium that can make your filling gummy instead of fluffy.
  • Pat your lettuce leaves completely dry or the filling will slide around and refuse to stay put, no matter how carefully you try to fold them.
  • Add the herbs and fresh vegetables after you remove the pan from heat so they stay bright and don't turn dark or mushy from residual warmth.
03 -
  • Keep all your prepped ingredients within arm's reach before you start cooking—the actual cooking moves quickly, and you don't want to scramble for something mid-step.
  • Make the filling up to an hour ahead if you need to, but keep it warm in a covered pot so the lettuce stays crisp when you're ready to serve.
  • If your lettuce leaves are even slightly damp, they'll tear when you try to fold them around the filling; the drying step is not optional, no matter how impatient you are.
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