Black-Eyed Pea Lettuce Wraps (Printable)

Seasoned black-eyed peas combined with crunchy fresh vegetables and aromatic herbs, all wrapped in crisp lettuce leaves for a refreshing, protein-packed appetizer or light meal.

# What You 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

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add red onion and cook for 2-3 minutes until softened.
02 - Add bell pepper, carrot, and garlic. Sauté for another 2-3 minutes until vegetables begin to soften.
03 - Stir in black-eyed peas, smoked paprika, cumin, salt, and pepper. Cook for 3-4 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. Top with avocado slices and hot sauce if desired. Fold lettuce leaves around the filling and serve immediately.

# Expert Advice:

01 -
  • The smoky paprika and bright lemon create this incredible flavor dance that feels way more sophisticated than 30 minutes should allow
  • You get that satisfying protein punch without the post-meal slump that usually follows heavier fare
02 -
  • The filling keeps beautifully in the fridge for days, but do not assemble the wraps until you are ready to eat or the lettuce will get sad and wilted
  • Pat your lettuce leaves completely dry with paper towels before filling them, because water clinging to the leaves will make everything slide right off
03 -
  • Rinse your black-eyed peas thoroughly and let them drain completely while you prep the vegetables, excess water makes the filling soggy
  • If you want to bulk this up for dinner, serve with quinoa or rice on the side, or double the portion and call it a meal
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