Hearty black-eyed peas, grains, and fresh vegetables wrapped in whole wheat tortillas with creamy tahini sauce.
# Ingredient List:
→ 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
# Steps:
01 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, cumin, salt, and pepper. Gradually add water until achieving a smooth, pourable consistency. Set aside.
02 - Warm the whole wheat tortillas briefly in a dry skillet over medium heat or in the microwave to enhance pliability.
03 - Lay a tortilla flat on a clean surface. Layer one-quarter of the spinach, black-eyed peas, cooked grain, carrot, bell pepper, red onion, and cucumber in the center.
04 - Drizzle a generous spoonful of tahini sauce over the layered vegetables and legumes.
05 - Fold in the sides of the tortilla and roll tightly from the bottom toward the top to form a secure wrap.
06 - Repeat the layering, sauce application, and rolling process with the remaining tortillas and filling ingredients to create four wraps total.
07 - Slice each wrap diagonally in half and serve immediately, or wrap tightly in foil or parchment paper for storage.
