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.
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.
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.
Recipe courtesy Hoover Alexander
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