Black-Eyed Pea Wraps (Printable)

Hearty wraps filled with black-eyed peas, vegetables, and grains drizzled with creamy tahini sauce.

# What You'll 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 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

# Directions:

01 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Gradually add water until the sauce reaches a smooth and pourable consistency. Set aside.
02 - Warm the whole wheat tortillas briefly in a dry skillet over medium heat or in the microwave 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, rice or quinoa, carrot, bell pepper, red onion, and cucumber in the center of the tortilla.
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. Ensure all ingredients are fully enclosed.
06 - Repeat the layering, sauce application, and rolling process with the remaining three tortillas and ingredients.
07 - Slice each wrap in half on a diagonal and serve immediately. Alternatively, wrap tightly in foil or parchment paper for later consumption.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can make these on a night when energy is low but hunger is real.
  • The tahini sauce is genuinely creamy without any dairy, so it works whether you're cooking for yourself or feeding people with all kinds of dietary needs.
  • You can prep everything in advance and assemble right before eating, making these perfect for meal prep or packing into a lunchbox.
02 -
  • Tahini and lemon juice separate if you don't whisk them together first before adding other ingredients, so start there or you'll end up with a broken sauce that looks like it might work but tastes gritty.
  • Warming your tortillas is not optional if you want them to actually roll without cracking, which I learned the hard way on my first attempt when I tried to use them straight from the package.
  • The vegetables release water as they sit, so if you're prepping far in advance, keep them separate until assembly time or your wrap will get soggy from the inside out.
03 -
  • Make extra tahini sauce and keep it in the refrigerator for up to a week, because you'll find yourself drizzling it on salads, grain bowls, and roasted vegetables once you realize how good it is.
  • If you're packing these for lunch, keep the tahini sauce in a separate small container and assemble right before eating, otherwise the wraps get soggy by midday no matter how careful you are.
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