Hoover Alexander's Black-Eyed Pea Wrap
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Red Onion (diced)1 cup
Red Bell Pepper (diced)2 tbsps
Garlic (fresh minced)2 cups
Onion (chopped)2 tbsps
Ginger Root (finely chopped)2 tsps
Mustard (powdered)2 tbsps
Salt (himalayan)1.5 tsps
Ground Black Pepper (freshly)1.5 cups
Cider Vinegar (such as bragg's)1 cup
Nectar (agave)2 tbsps
Parsley (minced fresh)1 tsp
Black Pepper2 cups
Canola Oil2 cups
Olive OilDirections:
1
Combine the Black-Eyed Peas with the onions, bell peppers, garlic and chipotle puree
2
Pour in the Smoked Garlic Vinaigrette and mix thoroughly
3
Place the collard greens and 4 teaspoons of the black-eyed pea salad on the bottom of each wrap in a strip
4
Roll the strip away from you into a cylinder shape
5
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
6
Drain
7
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
8
While processing, drizzle in the canola oil and olive oil until well blended