Hearty black-eyed peas, fresh vegetables, and wholesome grains wrapped in whole wheat tortillas 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
# Method:
01 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and black pepper. Gradually add water while whisking 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 the microwave for 20 to 30 seconds to make them pliable and easier to roll.
03 - Lay one tortilla flat on a clean work surface. In the center, layer a quarter of the spinach, black-eyed peas, cooked rice or quinoa, julienned carrot, sliced bell pepper, sliced red onion, and cucumber strips.
04 - Drizzle a generous spoonful of the prepared tahini sauce over the layered ingredients.
05 - Fold in both sides of the tortilla toward the center, then roll it up tightly from the bottom to form a secure wrap. Ensure the filling is completely enclosed.
06 - Repeat the layering, sauce application, and rolling process with the remaining three tortillas and remaining ingredients.
07 - Slice each wrap diagonally in half and serve immediately. Alternatively, wrap tightly in foil or parchment paper and refrigerate for later consumption.
