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Samosa Veggie Wraps with Chickpeas & Tomato Chutney
2 Serving Lunch

Samosa Veggie Wraps

with Chickpeas & Tomato Chutney

Samosas are South Asian fried hand pies, typically stuffed with fragrant potatoes and chickpeas, seasoned with spices such as garam masala and cumin seeds. They are typically served with various types of chutneys and condiments. Inspired by these mouthwatering fried pies, our samosa veggie wraps are a high-protein, high-fiber lunch with fewer than 600 calories.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
20 min
CALORIES
670
FAT
14g
CARBOHYDRATES
106g
PROTEIN
27g

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INGREDIENTS

  1. 1 russet potato, diced
  2. 1 tsp brown mustard seeds
  3. 1 tsp garam masala
  4. 1 tsp ground cumin
  5. 13.4 oz chickpeas, drained and rinsed
  6. 0.25 oz cilantro, leaves and tender stems chopped
  7. 2 whole wheat flour tortillas
  8. 1/4 cup tomato chutney
  9. 2 tbsp olive oil*
  10. Salt*
  11. Pepper*
Allergens: wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
20 min
CALORIES
670
FAT
14g
CARBOHYDRATES
106g
PROTEIN
27g

Get Recipes Delivered

INSTRUCTIONS

1
Make the samosa filling

Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Combine potatoes, mustard seeds, garam masala, cumin, ½ tsp salt, and a pinch of pepper. Cook, stirring occasionally, until potatoes are starting to brown, 8 to 10 minutes. Add chickpeas and 2 tbsp water and cover. Cook until potatoes are tender and chickpeas are warmed through, 5 to 6 minutes. Lightly mash potatoes and chickpea filling with back of spoon and transfer to medium bowl. Stir in cilantro and set aside. Wipe skillet clean.

2
Build the wraps and serve

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 2 serving plates.

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