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Samosa Wraps with Tamarind Chutney

By Anjali Shah on April 7, 2021 · Last Updated on May 4, 2021

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This copycat Amy’s Indian Samosa Wrap recipe uses all of the great flavors of samosas, but repackages the “crust” and “filling” with good-for-you-but-still-tasty ingredients. It’s basically like an Indian burrito!

Make these for a healthy lunch on the go, or for a light and easy dinner. These samosa wraps also make great leftovers and can be thrown together ahead of time – so they are perfect for meal prep.

There is no wrong occasion to munch on these wraps because they are much healthier than traditional samosas, thanks to a considerable amount of fiber and protein. It’s a meal you can feel good about that tastes terrific too!

samosa wraps with tofu served on a white plate

How to Make Samosa Wraps

Tools and Equipment You’ll Need

Chopping Knife to dice the veggies
Cutting Board
Large NonStick Skillet for cooking the ingredients

Recipe Ingredients and Notes

Potatoes, Onions, Peas and Tomatoes: This is the base of a traditional samosa filling, so these wraps wouldn’t be complete without these ingredients!
Tofu: I recommend extra firm tofu for texture and added protein.
Spices: Ginger, jalapenos, salt, curry powder, ground coriander, ground cumin and cayenne mimic the flavors of the traditional samosa filling
Whole Wheat Tortillas: Because you can’t have a samosa wrap without an actual wrap to put the filling in!
Cashews: I like the crunch and texture chopped cashews adds to this recipe.
Tamarind Chutney: You can find this at the Indian Grocery Store or in the International section of your local grocery store. It’s a sweet and spicy chutney that is used as a dipping sauce for traditional samosas. We use it as a sauce to drizzle over the filling in the wrap.
Lemon Juice: For a hit of acidity to finish off the recipe.

Step by Step Instructions

Step 1: Squeeze tofu lightly to remove as much water as possible. Cut into small cubes. Cut the potatoes into small cubes as well (I like making the tofu cubes and the potato cubes the same size). Heat a large non stick skillet over medium heat. Add olive oil and onion. Cook until onion begins to become translucent.

Step 2: Add peas, tomato, ginger, jalapeno pepper. Cook, stirring, until peas thaw.

Step 3: Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne (optional). Cover and simmer for about 15 minutes, adding more water if necessary. Note: the smaller the potato cubes are, the faster they will cook! Remove cover and cook until most of the liquid has evaporated, and the potatoes are fork-tender. Add lemon juice and stir to combine.

Step 4: Warm tortillas or naan according to package directions. Place 1/6 of the filling in the center of the wrap, top with 1 Tbsp cashews and a drizzle of the Tamarind Chutney.

tortillas topped with samosa filling and chutney

Step 5: Wrap, and enjoy!

What Makes These Samosa Wraps Healthy?

High in Protein and Fiber: Each wrap contains 16 grams of heart healthy plant protein and 9 grams of fiber which aids in digestion.
Low Calorie: One entire wrap can be enjoyed for under 400 calories! And thanks to the protein + fiber, it’s super filling so it will keep you satisfied until your next meal.
Vitamins and Minerals: One of the best ways to keep your immune system happy and healthy is to eat foods that are loaded with vitamin C. Tofu, potatoes, jalapeños, and tomatoes all have significant amounts of vitamin C. In addition you’ll get vitamin A, vitamin B6, niacin, magnesium, iron, and calcium in every bite.

Recipe FAQs

How Do You Store Leftover Wraps?

There are two ways to store these wraps: pre-wrapped or stored separately.
Pre-Wrapped: Cool the leftover samosa wraps and place them in an airtight container. If you pre-wrap and store them, I recommend wrapping them in plastic wrap or foil to keep them together. Pre-wrapped, they will last 2-3 days in the fridge.
Stored Separately: If you store the tortillas and filling separately, they will last 4-5 days in the fridge. Just store the tortillas in an airtight container, and the filling in a separate airtight container in the fridge. Then wrap when you are ready to serve.
I don’t recommend freezing this recipe because tofu changes its texture when it’s frozen and thawed.

How Can I Reheat Samosa Wraps?

If the wraps are already pre-made, just heat them gently in the microwave or toaster oven until warmed through. If you have stored everything separately, you can reheat the samosa wrap filling in the microwave or in a skillet with a little bit of oil. Warm the tortillas in the microwave. Then wrap and serve.

Will Kids Enjoy This Recipe?

Yes, most kids love to eat anything that is wrapped, and I usually tell my kids that it’s an Indian burrito and they gobble it up. I do recommend a few modifications for kids: 1) Cut back on or omit the jalapeno and cayenne – that is typically too spicy for kids. 2) Cut the tofu and potatoes small so it’s easy for kids to bite into. 3) Wrap the tortillas super tight and cut the entire wrap into fourths so it’s easy for little hands to hold.

Can I Make Wraps For A Crowd?

Of course! These samosa wraps are fabulous for a crowd. Each recipe will produce 6 wraps, so you will need to multiply that by however many people you are feeding. If you are feeding a lot of kids, you could feed them half of a wrap, and they will most likely be satisfied. I have found that these wraps go over great with a large group of people because they are truly so flavorful and hard to resist.

Variations and Serving Suggestions

Try a different topping: Instead of cashews and tarmarind chutney, try ketchup, mango chutney, Indian pickle, spicy mayo or aioli, chopped peanuts or chopped cilantro.

Try a different wrap: Instead of a whole wheat tortilla, you can use whole wheat or garlic naan, whole wheat pita, or a gluten-free tortilla to make these gluten-free. You can also make these into a samosa “bowl” and serve it with brown rice or quinoa – omitting the wrap altogether!

Use a different protein: Instead of tofu, try chickpeas, white beans, or even mashed lentils spiced with a bit of curry powder.

Top Tips For Making Samosa Wraps

Make sure to remove as much liquid as you can out of the tofu. I usually press it for 10-15 minutes beforehand so that it’s not watery and holds together well.
The smaller you cut the potatoes, the faster they will cook. I recommend cutting them in the same size as the tofu cubes.
Adjust the spices to suit your preferences. If you are sensitive to hot spices, cut back on the cayenne and jalapeno!
Wrap the tortilla tightly so that the ingredients don’t fall out while you’re eating it!
If you’re short on time, make the filling ahead of time and make the wraps the day you plan to serve them.

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