Black-Eyed Pea Wraps with Tahini (Printable)

Nutritious wraps featuring black-eyed peas, brown rice, fresh vegetables, and creamy tahini sauce in whole wheat tortillas.

# What You 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 fresh 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 Steps:

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

# Expert Advice:

01 -
  • It comes together in under 35 minutes, making it perfect for weeknight dinners when you want something nourishing without the fuss.
  • The tahini sauce is so creamy and garlicky that it transforms simple vegetables into something restaurant-quality.
  • You can prep these wraps ahead and grab them for lunch, making them ideal for meal prepping without any special equipment.
02 -
  • If your tahini sauce breaks or looks separated, you've either added water too quickly or your tahini was old—start fresh with new tahini and add water very gradually, whisking constantly each time.
  • Cold tortillas will crack when you try to roll them, so that warming step isn't optional no matter how rushed you are.
  • The vegetables should be sliced thin enough to eat without biting through thick chunks, which means using a sharp knife and taking a minute to cut everything properly.
03 -
  • Make your tahini sauce thinner than you think you need it—it thickens slightly as it sits, and a sauce that flows easily will prevent the wrap from feeling dry.
  • If you're cooking the rice or peas fresh, slightly undercook them so they stay intact when you're building the wrap instead of turning into mush.
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