Recipe courtesy of Hoover Alexander
Save Recipe Print
1 hr 5 min
20 min
24 wraps


Black-Eyed Peas:
Smoked Garlic Vinaigrette:


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.

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. 

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Turkey Lettuce Wraps

Recipe courtesy of Melissa d'Arabian

Beef with Snow Peas

Recipe courtesy of Ree Drummond

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Pasta, Pancetta and Peas

Recipe courtesy of Sunny Anderson

Creamy Spring Peas With Pancetta

Recipe courtesy of Food Network Kitchen

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories