# What You Need:
→ Black-Eyed Pea Filling
01 - 1 can (15 oz) black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 1 small red bell pepper, diced
05 - 1 medium carrot, shredded
06 - 1 clove garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - Salt and black pepper to taste
10 - Juice of 1/2 lemon
→ Fresh Vegetables and Herbs
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup fresh cilantro or parsley, chopped
13 - 2 green onions, thinly sliced
→ Lettuce Wraps
14 - 8 large butter lettuce or romaine leaves, washed and dried
→ Optional Toppings
15 - 1 ripe avocado, sliced
16 - Hot sauce or sriracha to taste
# How To Make It:
01 - Heat olive oil in a skillet over medium heat. Add diced red onion and cook for 2-3 minutes until softened.
02 - Add bell pepper, carrot, and minced garlic to the skillet. Sauté for an additional 2-3 minutes until vegetables are tender.
03 - Stir in drained black-eyed peas, smoked paprika, cumin, salt, and pepper. Cook for 3-4 minutes until heated through and fragrant.
04 - Remove from heat and stir in lemon juice, quartered cherry tomatoes, chopped cilantro or parsley, and sliced green onions. Toss thoroughly to combine.
05 - Spoon the black-eyed pea mixture evenly onto the center of each prepared lettuce leaf.
06 - Top each wrap with avocado slices and a dash of hot sauce if desired.
07 - Fold lettuce leaves around the filling and serve immediately.
