Hoppin' Johnny

By devogirl

Black-eyed peas, the prominent ingredient in this Southern mainstay, are believed to bring good luck on New Year's Day. Eat this delicious wrap anytime for a measure toward good taste, at least, throughout the year,

Ingredients

• One 15 1/2-ounce can black-eyes, peas, drained
• 2 cups cooked long grain white rice, warm
• 1 1/2 cups diced tomato, seeds discarded
• 1/2 cup chopped fresh parsley
• 1/2 cup sliced green onions, white and green parts
• 1 teaspoon minced garlic
• Kosher salt
• Pepper
• 1/2 cup sour cream
• 1 cup grated sharp white Cheddar cheese
• Four 10- or 11-inch flour tortillas

Preparation

Step 1

Heat the black-eyed peas in a large nonreactive saucepan over medium heat. Add the rice, tomatoes, parsley, green onions, and garlic. Season with kosher salt and pepper to taste. Cook over low heat until warm, 2 to 3 minutes. Stir to combine thoroughly.
Divide the sour cream among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge. Sprinkle the cheese evenly over the sour cream. Divide the black-eyed pea mixture among the tortillas and wrap (page 20).

Serves 4