Samosa Wraps
When I crave a quick dish to take on the go I make this Samosa wraps! I love filling a soft whole-grain tortilla with spiced potatoes, sweet peas, and protein-packed tofu. They are ready in just 45 minutes and taste better than the store-bought version, with warm spices and fresh jalapenos. Plus, they are easy to make, vegan and can be made gluten-free.
Servings: 6 servings
Calories: 370kcal
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
- 1-2 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)
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
- My #1 Secret Tip for this recipe is to remove as much liquid from the tofu as possible. I usually press it for 10–15 minutes beforehand so it is not watery and holds together nicely while cooking.
- Adjust the spices: I like to adjust the heat in this Indian potato burrito to suit my preferences. If I want it milder, I cut back on the cayenne and jalapeño.
- Wrap the tortilla tightly: I make sure to wrap the tortilla tightly so none of the ingredients fall out while I am eating it.
- For meal prep: If I am short on time, I like to make the filling ahead and assemble this spiced potato chickpea burrito on the day I plan to serve it.
- Make for a crowd: This samosa wrap recipe is perfect for a crowd. Each batch makes six wraps, so I multiply it based on how many people I am serving. When I make them in bulk, I like to wrap each burrito in plastic wrap and keep them on a baking sheet until it’s time to serve.
- Cut the potatoes small: The smaller I cut the potatoes, the faster they cook. I like to cut them the same size as the tofu cubes for even cooking.
Nutrition
Serving: 1wrap | Calories: 370kcal | Carbohydrates: 58g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Sodium: 749mg | Potassium: 1054mg | Fiber: 9g | Sugar: 6g