Spiced Potato & Pea Wraps with Whole Wheat Tortillas
Inspired by the delicious Indian Samosa, these Spiced Potato & Pea Wraps are a healthier and heartier alternative. Featuring a delightful blend of sautéed vegetables, spices, and creamy peas, these wraps are encased in homemade whole wheat tortillas that achieve the perfect balance between a tortilla and traditional naan. Ideal for a light lunch or as a satisfying snack, these wraps are both nutritious and bursting with flavor. Serve them warm with a refreshing side of spinach salad and orange slices for a complete meal.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
garlic cloves
2 (minced)
extra virgin olive oil
1/2 tablespoon
medium potatoes
3 (diced)
large onion
1/2 (diced)
carrots
2 (diced)
fresh jalapeno
1 (seeded and diced)
sodium-free vegetable broth
1 cup
frozen peas
1 cup
sun-dried tomato
1 (diced finely)
salt
1 teaspoon
curry powder
1 tablespoon
ground ginger
1 teaspoon
ground coriander
1/2 teaspoon
ground cumin
1/2 teaspoon
cayenne pepper
1/4 teaspoon
fresh lemon juice
2 tablespoons
whole wheat flour
2 cups
aluminum-free baking powder
2 teaspoons
salt
1 teaspoon
Earth Balance natural buttery spread
2 teaspoons
unsweetened coconut milk
1 cup (warm)
Instructions
1
In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
2
Introduce the diced potatoes, onion, and carrots into the skillet and cook for about 10 minutes, stirring occasionally, until they begin to soften.
3
Pour in 1 cup of vegetable broth along with the sun-dried tomato, diced jalapeno, frozen peas, salt, curry powder, ground ginger, ground coriander, ground cumin, cayenne pepper, and fresh lemon juice. Stir to combine.
4
Cover the skillet and allow the mixture to simmer until all the liquid has been absorbed, about 15-20 minutes. Use a potato masher to lightly mash the mixture, ensuring some chunks remain for texture.
5
Once the filling is prepared, divide the mixture into 4 equal portions. Place each portion onto a tortilla, then fold in the edges and roll tightly to form a wrap.
6
For the tortillas, combine the whole wheat flour, baking powder, and salt in a mixing bowl. Cut in the Earth Balance buttery spread with a pastry blender until crumbly.
7
Gradually add warm coconut milk, stirring until the mixture forms a loose, sticky dough.
8
Knead the dough on a floured surface for about 2 minutes until it becomes firm yet soft. Place the dough in a bowl, cover with a damp cloth, and let it rest for 30 minutes.
9
After resting, divide the dough into 4 pieces and roll each piece into a ball. Roll each ball into a 10-12 inch circle.
10
Heat a griddle over high heat and cook each tortilla for about 1 minute on each side, pressing down with a spatula to create air pockets. Brush lightly with Earth Balance buttery spread if desired.
11
Serve the wraps warm, sliced in half, and accompanied by a spinach salad and orange slices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What inspired the creation of these Spiced Potato and Pea Wraps?
These wraps are inspired by the traditional Indian Samosa, providing a healthier and heartier alternative.
What is the texture of the homemade tortillas?
The homemade whole wheat tortillas are designed to be a perfect balance between a standard tortilla and traditional naan.
What vegetables are included in the wrap filling?
The filling includes diced potatoes, onions, carrots, seeded jalapeno, and frozen peas.
How long should the garlic be sautéed?
The minced garlic should be sautéed for 30 seconds to prevent burning while stirring constantly.
What spices are used to flavor the filling?
The recipe uses curry powder, ground ginger, ground coriander, ground cumin, and cayenne pepper.
How long do the potatoes and carrots need to cook before adding broth?
They should be cooked in the skillet for about 10 minutes until they begin to soften.
What type of broth is recommended for this recipe?
The recipe calls for 1 cup of sodium-free vegetable broth.
Should the filling be completely smooth?
No, you should lightly mash the mixture with a potato masher while ensuring some chunks remain for texture.
How many wraps does this recipe produce?
The filling and dough are divided into 4 equal portions to make 4 large wraps.
What are the ingredients for the whole wheat tortillas?
The dough consists of whole wheat flour, aluminum-free baking powder, salt, Earth Balance buttery spread, and warm coconut milk.
How should the Earth Balance spread be incorporated into the flour?
It should be cut into the flour mixture using a pastry blender until the mixture becomes crumbly.
What kind of milk is used in the tortilla dough?
The recipe uses 1 cup of warm, unsweetened coconut milk.
How long does the tortilla dough need to rest?
The dough should rest in a bowl covered with a damp cloth for 30 minutes.
How long should the dough be kneaded?
Knead the dough on a floured surface for about 2 minutes until it is firm yet soft.
What size should the tortillas be rolled out to?
Each piece of dough should be rolled into a 10-12 inch circle.
How do you cook the tortillas on the griddle?
Cook each side for about 1 minute on high heat, pressing down with a spatula to create air pockets.
Is there a specific way to serve these wraps?
They are best served warm, sliced in half, and accompanied by a spinach salad and orange slices.
Does the recipe include any citrus?
Yes, 2 tablespoons of fresh lemon juice are added to the filling mixture.
How much curry powder is needed for the recipe?
The recipe requires 1 tablespoon of curry powder.
Are the wraps spicy?
The wraps have a mild to moderate heat from the fresh jalapeno and 1/4 teaspoon of cayenne pepper.
What is the role of sun-dried tomatoes in this recipe?
One finely diced sun-dried tomato is added to the filling for an extra layer of savory flavor.
Can I use regular baking powder?
The recipe specifies aluminum-free baking powder for the best results.
How much olive oil is used?
Only 1/2 tablespoon of extra virgin olive oil is used for the initial sautéing.
What is the total number of ingredients listed?
There are 21 ingredients listed in total for both the filling and the tortillas.
What type of flour is used for the dough?
The recipe uses 2 cups of whole wheat flour.
Is the vegetable broth added before or after the potatoes?
The broth is added after the potatoes, onions, and carrots have sautéed for 10 minutes.
How do you prevent the dough from drying out while it rests?
Cover the bowl with a damp cloth during the 30-minute resting period.
How much ground ginger is in the spice mix?
The spice mix includes 1 teaspoon of ground ginger.
Should the jalapeno be seeded?
Yes, the recipe specifies the jalapeno should be seeded and diced.
What is used to brush the tortillas after cooking?
You can lightly brush them with Earth Balance natural buttery spread if desired.