Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas

• 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.

blackeyed peas, cucumber, vidalia onion, tomatoes, pepper, flat leaf parsley, garlic, extra virgin olive oil, fresh squeezed lemon juice, salt, chicken, flour tortillas, canola oil

Taken from food52.com/recipes/13372-chicken-and-black-eyed-pea-salad-on-crispy-flour-tortillas (may not work)