Recipe courtesy of Hoover Alexander

Hoover Alexander's Black-Eyed Pea Wrap

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 24 wraps
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2 cups Black-Eyed Peas, for serving, recipe follows

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, recipe follows, 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


  1. Combine the Black-Eyed Peas with the onions, bell peppers, garlic and chipotle puree. Pour in the Smoked Garlic Vinaigrette and mix thoroughly.
  2. 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:

Yield: 6 cups.
  1. 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:

  1. 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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