Samosa Wraps with Chutney

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Now that we're starting to see the seasons change, and it's getting a little cooler, here's a sweet, spicy wrap that can warm you right up. Remember to add and check the seasoning at every step- preferences will vary (they certainly do in our house), and tasting along the way helps you get just the right level of spiciness.

We found it helpful to dice the potatoes a bit smaller than you think you need- it helps the filling stay inside the wraps better. Giving the spinach a rough chop before wilting it also helped keep it bite-sized.

This is a great make-ahead meal, and makes about 6 wraps. We kept the chutney in small containers separate from the filling, and took them along in our lunches at work during the week.

 

Samosa Wraps with Chutney

Ingredients:

• 6 small red potatoes, diced
• 1 cup frozen peas
• 2 tablespoons avocado or olive oil
• 5 cloves of garlic, minced
• 1 jalapeño, diced
• 1 tsp cumin powder
• 1/2 tsp chili powder
• 1 tsp fennel seeds
• 1 tsp ground coriander
• 2 tsp garam masala
• 3 cups fresh spinach, roughly chopped
• 6 large flour tortillas
• 1 bunch of cilantro, chopped
• 6 TBSP chutney (mango works well, but pick your favorite!)

Instructions:

1. ​Boil the potatoes in a large pot of water until tender. In the last few minutes, add the frozen peas. Drain and set aside.
2. Heat oil in a large skillet on medium-high heat. Add garlic and jalapeño until fragrant.
3. Add in spices, stir consistently for 1-2 minutes to coat the garlic and jalapeño.
4. Add in spinach and cook until wilted. (Add more oil if pan is too dry.)
5. Add potatoes and peas, heat through.
6. When ready to serve, place a large scoop of the potato mixture on each tortilla, topped with 1 TBSP of chutney and a bit of cilantro.
   

Tags

Quick cooking time, vegan