Black Eyed Pea Collard Wraps

Developed for Recipe for Success by Chef Michelle Wallace

Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
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Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
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Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Ingredients
Collard Green Wrap
Black Eyed Pea Hummus
Creamy Herb Dressing
Servings:
Units:
Instructions
Prepare the Black-Eyed Pea Hummus
  1. Drain and rinse the black-eyed peas
  2. Blend peas with tahini, minced garlic, lemon juice, cayenne, salt, and pepper until smooth
  3. Adjust seasonings to taste
Make the Creamy Herb Dressing
  1. Finely chop all fresh herbs (dill, chives, tarragon, parsley)
  2. Mince Garlic
  3. Mix Greek yogurt and buttermilk in a bowl
  4. Add chopped herbs, garlic, Worcestershire sauce, and anchovies (if using)
  5. Season with salt, pepper, and crushed red pepper if desired
  6. Whisk until well combined
Prepare the Vegetables
  1. Julienne the carrots
  2. Shred the red cabbage
  3. Thinly slice the leeks or green onions
  4. Dice sweet potato or squash, toss with honey and spices, then roast until tender
  5. Thinly slice radishes
Blanch the Collard Greens
  1. Bring a large pot of salted water to boil
  2. Blanch collard leaves for 30 seconds until bright green and slightly tender
  3. Immediately transfer to an ice bath
  4. Pat leaves dry with paper towels
Assemble the Wraps
  1. Lay each collard leaf flat, removing any thick stems if needed
  2. Spread black-eyed pea hummus down the center
  3. Layer vegetables on top
  4. Drizzle with herb dressing
  5. Fold in sides and roll up tightly like a burrito
Recipe Notes

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Michelle Wallace.

Black Eyed Pea Collard Wraps
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Roasted Radish and Herby Tahini Sauce

Roasted Radish and Herby Tahini Sauce
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A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Roasted Radish and Herby Tahini Sauce
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A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more. Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Ingredients
Radish Ingredients
Sauce Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Wash and dry the radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons
  3. In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
  4. Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more.
  5. Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, green onion, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
  6. Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of green onion and a pinch of salt and pepper if desired.
Recipe Notes

Use the sauce to make a slaw out of shredded radish, carrots and cabbage.

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Black Eyed Pea Salad with Tahini Vinaigrette

Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4.5
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
Servings:
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Instructions
  1. Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
  2. Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
  3. Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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Hummus

Hummus
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Hummus
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Prepare your mise en place.
  2. Place chickpeas in food processor.
  3. Add lemon juice, garlic, and tahini into food processor.
  4. Blend until almost smooth. Scrape down sides of bowl.
  5. Season with salt and pepper to taste.
  6. If the hummus is too thick, add 1 tablespoon of olive oil.
  7. Sprinkle with paprika. Enjoy!
Recipe Notes

Try dipping carrots, grape tomatoes, bell peppers, or whole-grain crackers in hummus for a delicious treat!

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