Veggie Wraps with Spicy Radishes and Spring Lettuce - Capital Area Food Bank
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Veggie Wraps with Spicy Radishes and Spring Lettuce

By cafb May 2, 2018

310 calories | 40g carbs | 8g fat (1.8g sat fat) | 33g protein | 425mg sodium | 15g fiber per serving

Serves 8 for $7.09


  • 1 bunch radishes, thinly sliced
  • ¾ cup white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon salt, plus more to season the salad dressing
  • 1 (15-ounce) can black eyed peas, rinsed and drained
  • Small head of tender leafy lettuce
  • 8 small flour tortillas

For dressing:

  • ½ cup mayonnaise
  • ¼ cup yogurt
  • 2 tablespoons parsley, finely chopped
  • Juice of 1 lemon


  1. In a small bowl, combine the radishes, vinegar, sugar, crushed red pepper flakes, and salt. Set aside 15 minutes.
  2. Meanwhile, using a jar with a lid, add the mayonnaise, yogurt, parsley, lemon juice, ¼ cup water and a pinch of salt and shake together. Add more water if needed for desired consistency.
  3. In a medium sized bowl add the black eyed peas.
  4. Drain the radishes, add to black eyed peas and combine.
  5. Divide evenly among the flour tortillas.
  6. Add two pieces of lettuce and drizzle salad dressing on top.
  7. Fold the bottom third of the tortillas and bring the sides towards the center.
  8. Dip into more salad dressing.

Good Food Fast:

Prepare the black eyed pea and radish salad ahead of time and make this dish for a quick dinner.

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