Combine the Black-Eyed Peas with the onions, bell peppers, garlic and chipotle puree. Pour in the Smoked Garlic Vinaigrette and mix thoroughly.
Place the collard greens and 4 teaspoons of the black-eyed pea salad on the bottom of each wrap in a strip. Roll the strip away from you into a cylinder shape.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine the onions, black-eyed peas, vegetable base, garlic, ginger, mustard, salt, pepper and 1 gallon water in a stock pot and cook until tender, about 45 minutes. Drain. Yield: 6 cups.
Combine the vinegar, 1 1/4 cups water, the smoked garlic, agave, fresh garlic, parsley, salt, chipotle puree and black pepper in a food processor. While processing, drizzle in the canola oil and olive oil until well blended.