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