Black-Eyed Pea Lettuce Wraps (Printable Copy)

Seasoned black-eyed peas with fresh vegetables wrapped in crisp lettuce leaves for a protein-packed meal.

# 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 - ½ teaspoon ground cumin
09 - Salt and black pepper to taste
10 - Juice of ½ lemon

→ Fresh Vegetables & Herbs

11 - ½ cup cherry tomatoes, quartered
12 - ¼ 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 Make:

01 - Heat olive oil in a skillet over medium heat. Add diced red onion and cook for 2-3 minutes until softened.
02 - Add bell pepper, carrot, and minced garlic. Sauté for another 2-3 minutes until fragrant.
03 - Stir in black-eyed peas, smoked paprika, cumin, salt, and pepper. Cook for 3-4 minutes until heated through.
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.

# Expert Advice:

01 -
  • It comes together in less time than it takes to set the table, which means you can actually make it on a weeknight without stress.
  • The combination of warm spiced peas against cool, crisp lettuce creates this textural magic that keeps you reaching for another wrap.
  • It's naturally plant-based and gluten-free without tasting like a sacrifice, because the flavor is genuinely there.
02 -
  • If your lettuce leaves aren't completely dry, they'll split the moment you try to wrap them, so take the extra 30 seconds to pat them with a clean kitchen towel.
  • Don't add the lemon juice until the very end, because if it sits in the hot pan too long, it can start to taste bitter rather than bright and zesty.
03 -
  • Toast your cumin and paprika for just a few seconds in a dry skillet before adding them to the oil, it wakes up their flavor in a way that changes everything.
  • Taste as you go and adjust the lemon juice and salt at the very end, because different canned peas have different sodium levels and you want to land on the right balance for your palate.
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