Hoover Alexander's Black-Eyed Pea Wrap

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Ingredients

2 cups Black-Eyed Peas, for serving, recipe follows
1 cup diced red onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 teaspoon finely chopped garlic
1 teaspoon chipotle puree (pureed chipotles in adobo sauce)
1 1/2 cups Hoover Alexander’s Smoked Garlic Vinaigrette, recipe follows, or low-fat Italian dressing
Collard greens, leaves cut into 1 1/2-by-4-inch strips
Wraps, for serving
2 cups chopped onions
2 cups dried black-eyed peas
2 tablespoons plus 2 teaspoons vegetable base
2 tablespoons chopped garlic
2 tablespoons finely chopped ginger root
2 teaspoons powdered mustard
1 1/2 teaspoons Himalayan salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups cider vinegar, such as Bragg’s
1/2 cup minced smoked garlic
1/4 cup agave nectar
2 tablespoons fresh minced garlic
2 tablespoons minced fresh parsley
2 tablespoons Himalayan salt
1/2 teaspoon chipotle puree
1/2 teaspoon black pepper
2 cups canola oil
2 cups olive oil

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.
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.
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.