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Homemade samosa wraps are filled with spiced potatoes, sweet peas, protein-packed tofu, warm spices and fresh jalapeños all rolled into a soft, whole grain tortilla. They’re a copycat version of Amy’s Indian Samosa Wrap, but are even tastier than the store bought version! Easy to make, vegan, can be made gluten-free, and totally delicious!
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 samosa 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 delicious 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 vegan 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!
👩🏽🍳 Why This Recipe Works
- Easy to make
- Vegan and vegetarian
- Healthier than traditional Indian samosas
- Great for meal prep
- Packed with authentic samosa flavors
- No need for deep frying!
- Super flavorful and satisfying
- Best samosa wrap recipe ever!
Latest Recipe Video!
This Amy’s Indian Samosa Wrap copycat has very similar ingredients to the store bought version including: organic ginger, organic jalapeño peppers, organic onions, organic peas, organic potatoes, organic tomatoes, organic tofu, and organic whole wheat flour from the wrap! See the recipe card below for exact ingredient amounts and nutritional information.
- Potatoes, Onions, Green Peas and Tomatoes: This is the base of a traditional samosa filling, so this samosa burrito wouldn’t be complete without these ingredients!
- Tofu: I recommend extra firm tofu for texture and added protein.
- Spices: Spice powders like curry powder, ground coriander, sea salt, ground cumin and cayenne mimic the flavors of the traditional samosa filling when paired with fresh spices like fresh ginger and jalapenos.
- Whole Wheat Tortillas: Because you can’t have this recipe for samosa wraps without an actual wrap to put the filling in! I like using soft-baked wheat tortilla wraps for added whole grains and fiber.
- Cashews: I like the crunch and texture chopped cashews adds to this recipe.
- Sweet 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. You can also use tamarind date chutney. We use it as a sauce to drizzle over the filling in the wrap.
- Lemon Juice: For a hit of acidity to finish off this Amy’s samosa wrap copycat.
- Different Toppings: Instead of cashews and tarmarind chutney, try ketchup, mango chutney, Indian pickle, a little bit of vegan butter, mint chutney, spicy mayo or aioli, vegan cheese, 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 gluten-free tortillas 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.
- Make It Kid Friendly: 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.
🔪 How To Make Samosa Wraps
Prep Tofu, Saute Veggies: 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.
Cook Potatoes & Tofu: Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne (optional). Bring to a boil, then cover and simmer the savory filling for about 15 minutes, adding more water if necessary. Note: the smaller the potato cubes are, the faster they will cook!
Finish Filling: Remove cover and cook the potato filling until most of the liquid has evaporated, and the potatoes are fork-tender. Add lemon juice and stir to combine.
Prep Wrap: Warm tortillas or naan according to package directions. Place 1/6 of the tofu potato pea filling in the center of these spicy samosa wraps.
Add Toppings: Top with 1 Tbsp cashews and a drizzle of the Tamarind Chutney.
Wrap Tortilla: Fold the sides in first to wrap.
Finish Wrap: Roll it like a burrito, place seam side down on a cutting board.
Serve: Cut this Indian samosa wrap in half, and enjoy!
There are two ways to store this spiced Indian potato wrap: 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 1-2 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.
Samosas are more of a treat than a healthy choice, because they are typically deep fried and wrapped in a samosa wrapper that’s made with refined grains.
But these lighter samosa wraps are super healthy because of three easy swaps: no deep frying, a whole wheat tortilla instead of a wrap made with refined grains, and more protein in the filling! Here’s why this samosa potato burrito is healthy:
#1 | High in Protein and Fiber: Each wrap contains 16 grams of heart healthy plant protein and 9 grams of fiber which aids in digestion.
#2 | 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.
#3 | 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.
💭 Expert Tips
- For best results, 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.
- Cut the potatoes small: 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 in this Indian potato burrito 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!
- For meal prep: If you’re short on time, make the filling ahead of time and make this spiced potato chickpea burrito the day you plan to serve them.
- Make for a crowd: This perfect samosa wraps recipe is 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’re making this in bulk, I recommend wrapping the burritos in plastic wrap and storing on a baking sheet until you’re ready to serve them.
🍲 More Tasty Indian Recipes!
- Naan Bread Pizza
- Chole Masala
- Tandoori Cauliflower
- Instant Pot Lentil and Cauliflower Curry
- Sweet Potato Curry
- Indian Spiced Cabbage with Peas
- Moroccan Chickpea Tagine with Quinoa Couscous
- 25 Healthy Indian Recipes
LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
- 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
- 1-2 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 or Tamarind Date Chutney thinned slightly if needed with water (no more than ½-1 tsp)
- 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!
- 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.