Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas Recipe

Name: Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black-eyed peas; 1 English cucumber, seeded and chopped; 1 small Vidalia onion, chopped; 3 tomatoes, seeded and chopped; 1 jalapeno pepper, seeded and minced; 1/2 cup flat leaf parsley, chopped; 2 cloves garlic, minced; 1/2 cup extra virgin olive oil; 1/4 cup fresh squeezed lemon juice; Salt and pepper to taste; 1 cup shredded cooked chicken; 6 8 inch flour tortillas; 1/4 cup canola oil

Servings: persons

1 1/2 cups dried black-eyed peas
1 English cucumber, seeded and chopped
1 small Vidalia onion, chopped
3 tomatoes, seeded and chopped
1 jalapeno pepper, seeded and minced
1/2 cup flat leaf parsley, chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
Salt and pepper to taste
1 cup shredded cooked chicken
6 8 inch flour tortillas
1/4 cup canola oil

1
Rinse black-eyed peas in a colander. Place peas in a pot of salted boiling water, cover and bring back to boil. Reduce heat and simmer for 15 to 20 minutes. Drain, rinse and allow to cool.
2
Combine cooled black-eyed peas and next 6 ingredients in a serving bowl. Whisk together olive oil, lemon juice and salt and pepper. Pour over salad and stir to combine. Add shredded chicken and stir into salad.
3
Place 1/4 cup canola oil in a large skillet. Heat oil. Add tortillas one at a time and fry until both sides are browned. Remove to paper towel lined tray.
4
Assemble tortillas. Spoon salad mixture on each one. Dollop with sour cream and/or guacamole and serve.

1164

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups dried black-eyed peas, 1 English cucumber, seeded and chopped, 1 small Vidalia onion, chopped, 3 tomatoes, seeded and chopped, and more.

Yes, Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas

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