# What You'll Need:
→ 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 - 0.25 cup red onion, thinly sliced
07 - 0.5 cup cucumber, sliced into strips
→ Tahini Sauce
08 - 0.25 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 - 0.25 teaspoon ground cumin
14 - Salt and black pepper to taste
→ Wraps
15 - 4 large whole wheat tortillas
# How to Make It:
01 - In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Gradually add water until the sauce reaches a smooth and pourable consistency. Set aside.
02 - Warm the whole wheat tortillas briefly in a dry skillet over medium heat or microwave for 20 to 30 seconds to make them pliable and easier to roll.
03 - Lay a tortilla flat on a clean work surface. Layer a quarter of the spinach, black-eyed peas, rice or quinoa, carrot, bell pepper, red onion, and cucumber in the center of the tortilla.
04 - Drizzle a generous spoonful of tahini sauce over the assembled ingredients.
05 - Fold in the sides of the tortilla and roll it up tightly from the bottom to form a secure wrap. Ensure the filling is evenly distributed and tightly enclosed.
06 - Repeat the assembly and rolling process with the remaining three tortillas and ingredients.
07 - Slice each wrap in half diagonally. Serve immediately, or wrap tightly in foil or parchment paper for storage and later consumption.
