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.
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INGREDIENTS
- 1 russet potato, diced
- 1 tsp brown mustard seeds
- 1 tsp garam masala
- 1 tsp ground cumin
- 13.4 oz chickpeas, drained and rinsed
- 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*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
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.
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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