Black-Eyed Pea Lettuce Wraps (Printable)

Protein-packed wraps featuring seasoned black-eyed peas with fresh vegetables in crisp lettuce leaves

# 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 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

# How-To Steps:

01 - Heat olive oil in a skillet over medium heat. Add diced red onion and cook for 2-3 minutes until softened and translucent.
02 - Add diced bell pepper, shredded carrot, and minced garlic to the skillet. Sauté for 2-3 minutes until vegetables are tender-crisp and aromatic.
03 - Stir in drained black-eyed peas, smoked paprika, ground cumin, salt, and black pepper. Cook for 3-4 minutes until heated through and fragrant.
04 - Remove from heat and stir in lemon juice, quartered cherry tomatoes, chopped cilantro or parsley, and sliced green onions. Toss gently until well combined.
05 - Spoon the black-eyed pea mixture evenly onto the center of each prepared lettuce leaf, distributing filling consistently across all leaves.
06 - Top each wrap with avocado slices and a dash of hot sauce or sriracha if desired.
07 - Fold lettuce leaves around the filling and serve immediately while components maintain optimal temperature and texture.

# Expert Advice:

01 -
  • These wraps come together in 30 minutes flat, making them perfect for weeknight appetizers or when unexpected guests arrive.
  • The combination of warm spiced filling and crisp cold lettuce creates a texture contrast that keeps you coming back for another bite.
  • One recipe easily feeds a crowd or becomes four satisfying light lunches throughout the week.
02 -
  • Don't skip rinsing the canned peas—this single step prevents the filling from becoming starchy and pasty instead of light and chunky.
  • Add the lemon juice and fresh herbs after removing from heat so their brightness doesn't cook away into the background.
  • Assemble the wraps just before serving because even sturdy lettuce starts to wilt from the warm filling after about 10 minutes.
03 -
  • Choose the most tender, unblemished lettuce leaves for wrapping, and pat them completely dry so they don't tear when you're assembling.
  • Taste the filling for seasoning before you assemble the wraps—this is your last chance to add more lemon juice, salt, or a pinch of cumin if it needs it.
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