Black-Eyed Pea Wraps with Tahini (Printable Version)

Hearty black-eyed peas and grains with fresh vegetables in whole wheat tortillas, 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

# Step-by-Step Guide:

01 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Gradually add water until the sauce reaches a smooth, pourable consistency. Set aside.
02 - Warm the whole wheat tortillas briefly in a dry skillet over medium heat or in a microwave to make them pliable and easier to fold.
03 - Lay a tortilla flat on a clean surface. Layer a quarter of the spinach, black-eyed peas, rice or quinoa, carrot, bell pepper, red onion, and cucumber in the center.
04 - Drizzle a generous spoonful of tahini sauce over the layered ingredients.
05 - Fold in the sides of the tortilla and roll it up tightly from the bottom to form a compact wrap.
06 - Repeat the layering, sauce, and rolling process with the remaining tortillas and ingredients to create four wraps total.
07 - Slice each wrap in half diagonally and serve immediately, or wrap tightly in foil or parchment paper for storage.

# Additional Tips::

01 -
  • It comes together in under 35 minutes, which means you can make it on a weeknight without stress or complicated timing.
  • The tahini sauce is creamy and tangy enough that you don't miss heavy dressings, and it feels like you're eating something intentional, not just assembled.
  • Each bite has a different texture from the crunch of fresh vegetables mixing with the soft legumes and grains, so it never gets boring.
02 -
  • Warm tortillas are not optional; cold tortillas crack and split, and nothing ruins the eating experience faster than holding your wrap together with your hands while it falls apart in your lap.
  • The tahini sauce needs to be whisked long enough to become truly smooth, which takes longer than you'd expect, but rushing it leaves you with a grainy, separated mess that tastes off.
  • Don't skip the spinach layer against the tortilla; it acts as a moisture barrier and keeps the wrap from becoming soggy even hours later.
03 -
  • Roll from the center outward mentally, thinking about balance; if one side feels heavier with vegetables, redistribute before you seal.
  • If the tahini sauce separates while sitting, whisk in a teaspoon of water at a time and you can bring it back together.
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