Black-Eyed Pea Wraps with Tahini (Printable)

Nutritious wraps featuring black-eyed peas, fresh vegetables, and grains topped 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

# How to Make It:

01 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Gradually add water until the sauce achieves smooth, pourable consistency. Set aside.
02 - Warm the whole wheat tortillas briefly in a dry skillet or microwave to enhance pliability.
03 - Lay a tortilla flat. Layer a quarter of the spinach, black-eyed peas, rice or quinoa, carrot, bell pepper, red onion, and cucumber in the center.
04 - Drizzle with a generous spoonful of tahini sauce over the arranged filling.
05 - Fold in the sides of the tortilla and roll it up tightly from the bottom to form a secure wrap.
06 - Repeat the assembly and rolling process with the remaining ingredients to create four wraps.
07 - Slice each wrap in half and serve immediately, or wrap tightly in foil or parchment paper for later consumption.

# Expert Advice:

01 -
  • You can assemble these in under 20 minutes, making them perfect for nights when you want something wholesome but aren't in the mood for fussy cooking.
  • The tahini sauce is creamy and satisfying enough that you won't miss heavier proteins, and it keeps the whole thing together like edible glue.
  • They're portable enough to pack for lunch, yet substantial enough to feel like a real meal instead of something you'll be hungry again for in an hour.
02 -
  • The tahini sauce must be whisked thoroughly or it will break and separate—this is non-negotiable, and patience while adding water prevents lumps.
  • Warm tortillas are essential because cold ones crack, and nothing is worse than that moment when your wrap tears open right as you're about to bite into it.
03 -
  • Make your tahini sauce a day ahead if you want—it actually tastes better once the flavors have spent time together, and it's one less thing to do on wrap day.
  • If your tahini is too thick straight from the jar, whisk it alone with a splash of warm water first to loosen it up before adding the other sauce ingredients.
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