Black-Eyed Pea Lettuce Wraps (Print)

Seasoned black-eyed peas with fresh vegetables and herbs wrapped in crisp lettuce leaves for a protein-packed meal ready in 30 minutes.

# 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 and 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

# How To Make It:

01 - Heat olive oil in a skillet over medium heat. Add diced red onion and cook for 2 to 3 minutes until softened.
02 - Add bell pepper, shredded carrot, and minced garlic. Sauté for another 2 to 3 minutes until vegetables are tender.
03 - Stir in black-eyed peas, smoked paprika, ground cumin, salt, and black pepper. Cook for 3 to 4 minutes until heated through and fragrant.
04 - Remove from heat. Stir in lemon juice, quartered cherry tomatoes, chopped cilantro or parsley, and sliced 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 Tips:

01 -
  • They come together in about 30 minutes, making them perfect for when you want something impressive but don't have hours to spend cooking.
  • The filling is naturally protein-packed, so you won't feel guilty eating these as a full meal instead of just an appetizer.
  • You can prep everything ahead and assemble them right before serving, which honestly makes entertaining so much less stressful.
02 -
  • Don't skip drying your lettuce leaves after washing them—wet lettuce becomes impossible to fold and the filling slides right off, which I learned the embarrassing way at that book club.
  • Add the tomatoes, cilantro, and lemon juice after removing the pan from heat so they stay fresh and bright instead of getting cooked down and mushy.
03 -
  • If your avocado isn't quite ripe yet, slice it anyway—the warm filling will soften it slightly, and it's better to eat it while it's still on the firm side than wait and have it turn to mush.
  • Don't waste time cooking dried black-eyed peas when canned ones work perfectly here; you'll spend that saved time enjoying the people you're feeding instead of standing over a stove.
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