Black-Eyed Pea Wraps

I threw these together on a Tuesday evening when takeout felt like too much effort but I still wanted something that felt like a proper meal. The tahini sauce happened by accident when I realized I was out of yogurt and had to improvise with what was in the pantry. Now it is the only way I make them.

My sister stayed over last winter and we made a batch while catching up about work and life plans. She ended up taking the recipe card and now makes them for her weekly meal prep. It has become our thing whenever we need to reconnect.

Ingredients

• Black-eyed peas: These bring a creamy texture and subtle nutty flavor that holds up beautifully against crisp vegetables. Fresh or frozen work better than canned if you have time.
• Brown rice or quinoa: Either grain adds substance and makes these wraps filling enough for a proper meal. I cook a big batch at the start of the week.
• Baby spinach: The leaves wilt slightly against warm grains but stay tender. No need to cook them first.
• Julienned carrot: Use a vegetable peeler to create long ribbons instead of grating. They add sweetness and a satisfying crunch.
• Red bell pepper: Thin slices bring brightness and color. I leave the strips long so they run the full length of each wrap.
• Red onion: Paper-thin slices provide a sharp bite that cuts through the creamy tahini. Soak them in cold water for ten minutes if you want them milder.
• Cucumber strips: English cucumbers work best because they have fewer seeds. Cut them lengthwise to match the other vegetables.
• Tahini: The sauce makes these wraps special. Whisk it thoroughly before adding water or it will seize up and turn grainy.
• Lemon juice: Fresh lemon brightens the tahini and balances its richness. Bottled juice works but tastes noticeably flat.
• Olive oil: A small amount helps the sauce come together smoothly and adds fruitiness.
• Garlic: One clove is plenty. Mince it finely so no one gets an overwhelming raw bite.
• Ground cumin: This ties everything together with earthy warmth. Toast it in a dry pan for thirty seconds before adding to the sauce.
• Whole wheat tortillas: Warm them thoroughly or they will crack when you try to roll. Large flour tortillas also work if you prefer a softer texture.

Instructions

Whisk the tahini sauce:

Combine tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper in a small bowl. The mixture will seize and look curdled. Keep whisking while adding water one tablespoon at a time until it transforms into a smooth, pourable consistency.

Warm the tortillas:

Heat a dry skillet over medium heat and warm each tortilla for about thirty seconds per side. They should be pliable and slightly blistered. Alternatively, wrap them in a damp paper towel and microwave for twenty seconds.

Layer the vegetables:

Arrange spinach leaves first as a foundation, then scatter black-eyed peas and grains across the center third of the tortilla. Pile carrot, bell pepper, onion, and cucumber on top in rows so each bite gets a bit of everything.

Drizzle with sauce:

Spoon about two tablespoons of tahini sauce over the filling. Do not oversauce or the wraps will become soggy. You can pass extra sauce at the table.

Roll the wraps:

Fold in both sides about two inches, then roll from the bottom up, tucking the filling in tightly as you go. The finished wrap should hold its shape without falling apart.

Serve immediately:

Cut each wrap in half on a slight angle so you can see the colorful layers inside. Wrap the halves in parchment or foil if taking them to go.

Save

These wraps saved me during a month when cooking felt overwhelming but I still needed to feed myself properly. Something about assembling all those colorful vegetables made the kitchen feel welcoming again.

Make Ahead Strategy

The tahini sauce keeps for a week in the refrigerator and actually tastes better after the flavors meld. Cook the grains and chop the vegetables in advance, but assemble the wraps right before serving to prevent soggy tortillas.

Serving Suggestions

These work for lunch, dinner, or cut into pinwheels as appetizers. I serve them with a simple green salad and extra tahini sauce on the side. They are substantial enough that most people are satisfied with just half a wrap.

Customization Ideas

Substitute chickpeas or white beans if black-eyed peas are not available. Roasted sweet potato or butternut squash add warmth in colder months. For extra protein, crumble feta or add a layer of hummus before rolling.

• Chopped fresh herbs like cilantro, parsley, or dill brighten the filling
• A handful of arugula or shredded cabbage adds peppery bite
• Spice lovers can add sliced jalapeños or harissa to the tahini sauce

Save

Simple food that makes you feel good about eating well is worth holding onto. These wraps have earned their permanent place in my rotation.

Recipe FAQs

→ Can I make these wraps ahead of time?

Yes, these wraps meal prep beautifully. Assemble them completely, then wrap tightly in parchment paper or foil. They'll stay fresh in the refrigerator for up to 24 hours. For best results, add the tahini sauce just before serving to keep the tortillas from becoming soggy.

→ What can I substitute for black-eyed peas?

Chickpeas, black beans, or kidney peas work wonderfully as alternatives. Lentils also provide excellent protein and texture. Just ensure whatever legume you choose is well-drained and rinsed if using canned varieties to prevent excess moisture in your wraps.

→ How do I store leftover tahini sauce?

Store any extra tahini sauce in an airtight container in the refrigerator for up to one week. The sauce may thicken when chilled—simply whisk in a small amount of warm water to reach your desired consistency again. It also makes a delicious dip for vegetables or dressing for grain bowls.

→ Are these wraps freezer-friendly?

While possible, freezing isn't recommended as the vegetables can become limp and the tortillas may tear when thawing. For best quality, enjoy these wraps fresh or refrigerated within 24-48 hours. The individual components can be prepped ahead and stored separately for easy assembly.

→ How can I add more protein to these wraps?

Crumble feta cheese, add sliced hard-boiled eggs, or include grilled chicken strips if you eat meat. For plant-based options, consider adding hemp seeds, chopped walnuts, or a layer of hummus alongside the tahini sauce. Extra black-eyed peas or a scoop of quinoa also boost protein content naturally.

→ What's the best way to warm the tortillas?

Heat a dry skillet over medium-high heat and warm each tortilla for 15-20 seconds per side until pliable. Alternatively, microwave tortillas between damp paper towels for 15-20 seconds. Warm tortillas fold more easily without cracking and hold their shape better when rolled.