Samosa Wraps with Tamarind Chutney

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These homemade Samosa Wraps are super easy to make, vegan, easily made gluten-free and tastes great warm or as a packed lunch. It’s an incredible dish filled with spiced potatoes, sweet peas, protein-packed tofu, warm spices and fresh jalapeños all rolled into a soft, whole grain tortilla. 

One of my favorite Indian snacks of all time is samosas. They’re the perfect combination of crispy, flaky, spicy and sweet – with the lightly fried pastry crust just topping it off. They’re super addicting and very delicious.

But, they’re not exactly healthy.

Which is why I decided to remake samosas into these healthy samosa wraps!

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!

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.

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

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.

Check Out These Other Incredible Indian Dishes!

• Curry Pizza with Chickpeas and Quinoa
• Instant Pot Lentil and Cauliflower Curry
• Sweet Potato Curry with Chickpeas
• Indian Spiced Cabbage with Peas
• Moroccan Chickpea Tagine with Quinoa Couscous 
• 25 Healthy Indian Recipes

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