Black-Eyed Pea Lettuce Wraps (Print Version)

Crisp lettuce wraps filled with seasoned black-eyed peas, fresh vegetables, and herbs for a light, satisfying meal.

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

→ Fresh Vegetables and 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 It:

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 to the skillet. Sauté for another 2-3 minutes.
03 - Stir in black-eyed peas, smoked paprika, cumin, salt, and pepper. Cook for 3-4 minutes until heated through and fragrant.
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 -
  • These come together in under 30 minutes, which means you can actually make them on a weeknight without stress.
  • The warm-cool contrast and layers of texture make every bite interesting, not just filling.
  • Naturally plant-based and gluten-free, so you're not leaving anyone out at the table.
02 -
  • Drain and rinse your canned peas thoroughly, otherwise starchy liquid will make the filling feel pasty instead of lively.
  • Don't skip the step of finishing with fresh herbs and lemon after cooking, because that's what transforms warm vegetables into something that actually sings.
  • Assemble these close to serving time so the lettuce stays crisp and doesn't wilt from the warm filling.
03 -
  • Toast your cumin in the dry pan for just 30 seconds before adding oil and onions, and the whole filling will taste richer and more intentional.
  • If your lettuce leaves crack or tear, layer two together as a double leaf and no one will notice the difference.
  • Make extra filling and eat it cold the next day from a bowl with a spoon, maybe with a fried egg on top, because it keeps beautifully in the fridge.
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