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!
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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!
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
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.
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.
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.
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.
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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Spicy Samosa Wraps with Tamarind Chutney
Ingredients
- 2 tsp olive oil
- 4 medium red potatoes cut into small cubess
- 14 ounces extra-firm tofu cut into small cubes
- 1 red onion minced
- 1 cup frozen green peas
- 2 medium tomatoes diced
- 1½ tbsp fresh ginger peeled and minced
- 1 jalapeno pepper stemmed, seeded and finely diced
- ½-¾ cup water
- 1 tsp salt more to taste
- 2 tbsp curry powder more to taste if needed
- 1 tsp ground coriander
- 1 tsp ground cumin
- ⅛ tsp cayenne pepper optional, or to taste
- 1 tbsp lemon juice or more to taste
- 6 Whole grain tortillas 1 per serving, or Naan
- 6 tbsp chopped, roasted cashews use 1 tbsp per wrap
- 6 tbsp Tamarind Chutney thinned slightly with water (use 2 tsp per wrap)
Instructions
- 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. Add peas, tomato, ginger, jalapeno pepper. Cook, stirring, until peas thaw.
- 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.
- 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.
- Top with a drizzle of the Tamarind Chutney, wrap, and enjoy!
Notes
- 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.
These look wonderful and so easy! My teens are going to love this recipe! Definitely going to make these soon!
Thanks Beth!! I can’t wait to hear how your kids like this recipe!
How perfect are these for parties?! Love how much flavor you get from all the ingredients and they’re just fantastic little parcels 😀
Totally!! They’re a great finger food if you slice them into pinwheels!
So healthy yet so tasty! What a perfect vegan Lunch!
Thanks Jo! So glad you liked it!
These wraps are calling my name! I am definitely giving them a go this weekend, thank you so much for the recipe 🙂
Yay!! I’m sure you’ll love this recipe Cathleen!
Yum! This looks so delicious, and I love how healthy it is. A perfect lunch or dinner.
Thanks Biana! 🙂 Enjoy!
I don’t often comment on recipes, but this one is so fabulous! La Tortilla Factory now has 50 calorie white whole wheat wraps, and I’ll use those to finish up the leftovers. But today, I had it with naan and it was knock your socks off delicious!!! I used a serrano which I had handy, and I used 2 T Madras curry powder. Everything else was the same. I will tape this one inside my cabinet door where all my go-to recipes are. Thank you so much!!!
I was so happy to hear this Kathy!! Love that you tried it with both naan and the tortilla — I agree the naan really does make it amazing but the tortilla wrap is pretty good too! Thanks and so glad you liked this recipe!
Hi! this recipe looks great, but my husband really does not like tofu. What would be a good substitute?
Thanks,
Smita
Hi Smita! Chickpeas could probably be a decent substitute for tofu. You can even mash them up while they’re cooking in the pan so they have a more “samosa” like consistency. Why don’t you try 1 15oz can in place of the tofu and let me know how it turns out!
Excited to make this tonight! I went to Whole Foods last week and found the Tamarind Chutney on sale… score!
Awesome!! Let me know how it turns out Casey! 🙂
I ended up waiting until tonight to make it, and it is divine! I only used one tomato (it was all I had on hand), 1.5 tsp ground ginger because my fresh ginger had dried up, and the max curry powder and cayenne – LOVE spicy stuff here. I served it on the TJ’s naan… special treat for me. OH MY GOSH this is delicious! How do you come up with this stuff?
Awwww yay!!! Hehe you are too sweet Casey – I’m so glad you liked it! Oh and yes – serving it on the TJ’s naan is really a treat – it’s the husband’s favorite way to enjoy this recipe!
I couldn’t find tamarind sauce anywhere, so I tried substituting BBQ sauce…and it ended up tasting really good! Hopefully I can find tamarind soon though, it’s one of my favorite flavors! Thanks for the recipe 🙂
Oh BBQ sauce is a great alternative! But yes – there is nothing like tamarind sauce 🙂 You can buy it online if you can’t find it your local grocery store – here is the one that I used: Sukhi’s Gourmet Indian Food, Tamarind Chutney, 6/8 Oz
– hope that helps!
Looks amazing! Will definitely try the recipe!
Let me know how you like it Malin!!
Looks awesome! What store did you find the tamarind chutney at? Love your blog!
Thanks Kimberly!! I got the tamarind chutney at Berkeley Bowl, but I think you can find this brand at pretty much any Whole Foods or even some major grocery stores. You can look for a store near you that carries it here: http://www.sukhis.com/ (and you can order it online from sukhis.com too!)
I’ve never heard of samosas, but after reading your post I can’t wait to try them! They look great. And your modified recipe looks filling as well as healthy! Love the pictures that you posted of the different steps; the colors of the veggies are so beautiful and bright.
Thanks so much Alyssa!! I’m glad it’s helpful! And if you’ve never tried samosas – you should definitely give them a taste – they are a delicious and decadent Indian snack! Most Indian restaurants have them on their menus – I’d suggest going to a higher end Indian restaurant that has samosas – so you get the best quality version/experience 🙂 Can’t wait to hear what you think!
And by substituting a teff or brown rice tortilla, it becomes gluten-free!
GREAT point Linda!! For all of those g-free eaters out there – make sure to try this recipe with Linda’s easy substitution! 🙂
Looks fantastic, can’t wait to try it.
Thanks Scott!! Let me know how it turns out for you!
Nice wrap! And with tamarind chutney..Oh I am craving for it now 🙂
Thanks so much Medeja!! The tamarind chutney really makes this dish – it adds that bit of extra flavor that makes this meal taste EXACTLY like a samosa.
Great recipe!
Thanks Kamal!! I’m sure you will love it when you make it!
These look amazing! We are vegan and I’m always looking for something a little different to try … the flavor combination, here, sounds so good! Can’t wait to give it a try! Thanks for sharing! 🙂
Yay!! Yes this is definitely a great recipe for a filling, vegan meal – hope you enjoyed it when you tried it!
Thanks for the book rec! An of course, the recipe!
No problem!! Hope you like it!