Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups dried black-eyed peas or 2 15 oz. can black- eyed peas, drained
  • 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

Instruction

  • 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. If you are in a hurry, use the canned black-eyed peas drained.
  • 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.
  • 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.
  • Assemble tortillas. Spoon salad mixture on each one. Dollop with sour cream and/or guacamole and serve.