Black-Eyed Pea Lettuce Wraps (Printable Version)

Seasoned black-eyed peas with fresh vegetables in crisp lettuce cups for a protein-packed, refreshing bite.

# What You’ll 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

# Step-by-Step Guide:

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 fragrant and tender.
03 - Stir in black-eyed peas, smoked paprika, cumin, salt, and pepper. Cook for 3-4 minutes until heated through and aromatic.
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.
06 - Top with avocado slices and a dash of hot sauce if desired.
07 - Fold lettuce leaves around the filling and serve immediately.

# Additional Tips::

01 -
  • They come together in under thirty minutes, perfect for those nights when you want something fresh but don't want to spend hours cooking.
  • Black-eyed peas give you real protein without making you feel heavy, which is rare in appetizers.
  • Every bite has a different texture, from creamy peas to crispy vegetables to tender lettuce, and it keeps things interesting.
02 -
  • Don't skip rinsing the canned peas, because the liquid makes everything taste metallic instead of fresh, a mistake I made exactly once.
  • The filling needs to cool for just a minute before you add it to the lettuce or the heat will start wilting the leaves before you can even fold them.
03 -
  • Make the filling ahead of time and refrigerate it, then quickly warm it back up before assembly, which takes the pressure off if people are coming over.
  • If your avocado isn't ripe yet, don't force it, because underripe avocado tastes waxy and will make you regret using it.
Go Back