Hoover Alexander's Black Eyed Pea Wrap

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
24 wraps
Level:
Easy

Ingredients
  • 2 cups Black-Eyed Peas, for serving
  • 1 cup diced red onion
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon chipotle puree (pureed chipotles in adobo sauce)
  • 1 1/2 cups Hoover Alexander's Smoked Garlic Vinaigrette or low-fat Italian dressing
  • Collard greens, leaves cut into 1 1/2-by-4-inch strips
  • Wraps, for serving
  • Black-Eyed Peas:
  • 2 cups chopped onions
  • 2 cups dried black-eyed peas
  • 2 tablespoons plus 2 teaspoons vegetable base
  • 2 tablespoons chopped garlic
  • 2 tablespoons finely chopped ginger root
  • 2 teaspoons powdered mustard
  • 1 1/2 teaspoons Himalayan salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Smoked Garlic Vinaigrette:
  • 1 1/2 cups cider vinegar, such as Bragg's
  • 1/2 cup minced smoked garlic
  • 1/4 cup agave nectar
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons Himalayan salt
  • 1/2 teaspoon chipotle puree
  • 1/2 teaspoon black pepper
  • 2 cups canola oil
  • 2 cups olive oil
Directions
  • Combine the Black-Eyed Peas with the onions, bell peppers, garlic and chipotle puree. Pour in the Smoked Garlic Vinaigrette and mix thoroughly.

  • Place the collard greens and 4 teaspoons of the black-eyed pea salad on the bottom of each wrap in a strip. Roll the strip away from you into a cylinder shape.

  • This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Black-Eyed Peas:
  • Combine the onions, black-eyed peas, vegetable base, garlic, ginger, mustard, salt, pepper and 1 gallon water in a stock pot and cook until tender, about 45 minutes. Drain. Yield: 6 cups.

Smoked Garlic Vinaigrette:
  • Combine the vinegar, 1 1/4 cups water, the smoked garlic, agave, fresh garlic, parsley, salt, chipotle puree and black pepper in a food processor. While processing, drizzle in the canola oil and olive oil until well blended.


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