# Components:
→ Grains and Legumes
01 - 1 cup cooked black-eyed peas, drained and rinsed
02 - 1 cup cooked brown rice or quinoa
→ Vegetables
03 - 1 cup baby spinach leaves
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, thinly sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, sliced into strips
→ Tahini Sauce
08 - 1/4 cup tahini
09 - 2 tablespoons lemon juice
10 - 1 tablespoon olive oil
11 - 1 clove garlic, finely minced
12 - 2 to 3 tablespoons water
13 - 1/4 teaspoon ground cumin
14 - Salt and black pepper to taste
→ Wraps
15 - 4 large whole wheat tortillas
# Directions:
01 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and black pepper. Gradually add water while whisking until the sauce reaches a smooth, pourable consistency. Set aside.
02 - Heat the whole wheat tortillas briefly in a dry skillet over medium heat or microwave for 15 to 20 seconds to make them pliable and easier to roll.
03 - Lay one warmed tortilla flat on a clean surface. Layer one quarter of the spinach, black-eyed peas, cooked grain, julienned carrot, bell pepper slices, red onion, and cucumber strips in the center of the tortilla.
04 - Drizzle a generous spoonful of tahini sauce over the layered ingredients.
05 - Fold in the left and right sides of the tortilla first, then roll tightly from the bottom edge upward to form a compact wrap, ensuring ingredients stay contained.
06 - Repeat the assembly and rolling process with the remaining three tortillas and filling ingredients.
07 - Slice each wrap diagonally in half and serve immediately. Alternatively, wrap tightly in foil or parchment paper for storage and later consumption.
