Samosa Veggie Wraps
with Chickpeas & Tomato Chutney
Samosas are South Asian fried hand pies, typically stuffed with fragrant potatoes and chickpeas and seasoned with spices such as garam masala and cumin seeds. They are often served with various types of chutneys and condiments. Inspired by these mouthwatering fried pies, our samosa veggie wraps are a high protein and high fiber lunch.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, peeled and diced
- 1 tsp brown mustard seed
- 1 tsp Garam Masala
- 1 tsp ground cumin
- 6 oz organic chickpeas
- 0.25 oz cilantro, leaves and tender stems chopped
- 2 whole wheat flour tortillas
- 1/4 cup tomato chutney
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Heat 2 tbsp olive oil in large nonstick skillet over medium heat. Add potatoes, just 1 tsp mustard seeds, just 1 tsp garam masala, just 1 tsp cumin, ½ tsp salt, and a pinch of pepper and cook, stirring occasionally, until potatoes are starting to brown, 8 to 10 minutes. Add chickpeas and 2 tbsp water, cover, and cook until potatoes are tender and chickpeas are warmed through, 5 to 6 minutes. Lightly mash potatoes and chickpea filling with back of fork and transfer to medium bowl. Stir in cilantro and set aside. Wipe skillet clean.
Place tortillas, one at a time, in same skillet over medium-high heat and cook until warm and pliable, 1 to 2 minutes per side. Lay warmed tortillas on clean work surface. Divide samosa filling between wraps and top with tomato chutney. Carefully roll wraps, tucking in sides as you go. Cut wraps on a bias and transfer to serving plates.
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