I am so excited to share this recipe for Samosa Wraps! It’s one of those hybrid recipes where I took two recipes that were similar and took elements from both of them that appealed to me to create an easy but tasty entree. A whole wheat wrap is stuffed with Yukon gold potatoes, sweet potatoes, garbanzo beans, peas, jalapeno peppers, onion, tomato and a few seasonings to bring it all together. These have been made twice now and will be something that goes on our regular menu at least once a month. Traditional Indian Samosa’s are deep fat fried and served as an appetizer. This healthy version becomes a meal!
My daughter Katy made the Village Potato Pockets from the Enginge 2 My Beef With Meat cookbook and they were fabulous but so much work since you have to make your own dough. Then I saw on Fat Free Vegan that she made E’s Samosa Wraps using whole wheat wraps and the filling was similar the Village Pockets. I borrowed the best of both recipes and created my own Samosa Wraps. The wraps from Fat Free Vegan included tofu but I subbed sweet potatoes instead and added garbanzo beans to up the protein.
These are so easy to make as you can see in the step by step photos. The filling is made in a skillet – once you get the veggies chopped it goes pretty quickly. Warm the tortillas up in the microwave for about 20 seconds to make them soft so they roll up easier. Heat up a non stick flat plan – use a pancake griddle or a large skillet. Place the wraps seam side down on the preheated pan. Watch carefully and roll them as needed so they get all brown and toasty on all sides with out burning.
Take the Samosa wrap over the top in deliciousness with a little Mango Chutney! The TJ’s chutney is the lowest calorie chutney I have found at just 25 calories per tablespoon. Yes it does contain refined sugar – so I count it as part of my 10% of daily calories that aren’t whole food plant based super nutrient foods. Allowing myself about 150 calories per day of little treats like this keeps me from going crazy! The wraps reheat perfectly in the microwave oven. I think you could freeze them but we haven’t tried that yet. The next time I make them I will make a double batch and try freezing some.
Make up a batch or a double batch this weekend and enjoy them next week. They are perfect to take in your lunch bag to work, pack in your back pack for a hearty lunch on the trail – they are even good at room temperature. Pack a little chutney in a small jar to take along and you can spread it on with a knife. The recipe uses an Indian spice mix called Garam Masala if you don’t have it you can use this recipe to make your own.
I also have plans to make a Mexican version with brown rice, sweet potatoes, black beans, corn, salsa, cumin and cilantro topped with salsa. Oh yes – they are going to be amazing!
Nutmeg Notebook Samosa Wraps
- 8 ounces Yukon Gold potatoes, unpeeled, diced in 1/4 inch pieces
- 8 ounces sweet potatoes, peeled, diced in 1/4 inch pieces
- 1 1/2 cups onion, diced
- 3 garlic cloves, minced
- 1 cup frozen green peas, thawed
- 1/2 cup canned diced tomatoes, drained
- 1 jalapeno pepper, seeded, finely diced (use more or less depending on how much heat you like)
- 1 tablespoon fresh ginger, peeled, minced
- 1 cup cooked low sodium garbanzo beans, drained and rinsed
- 1/2 – 3/4 cup water
- 2 teaspoons garam masala seasoning mix or to taste
- 1- 2 teaspoons ground cumin
- 1/8 – 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Table Tasty salt substitute
- 6 whole wheat wraps large burrito size (mine are 150 calories each)
I steam my potatoes in a large sauce pan using a steamer insert – you can boil or microwave them – whatever way is best for you. They need to be cooked fork tender but not mushy. If boiling them, put potatoes in sauce pan, cover with water and bring to a boil, cook until potatoes are fork tender, drain.
In a deep non stick skillet add onion with a tablespoon of water, saute adding more water as needed to keep it from sticking, when onion is tender add garlic, peas, tomatoes, jalapeno pepper and ginger. Cook stirring occasionally for about 5 minutes.
Add potatoes, garbanzo beans, 1/2 cup water, garam masala, cumin, cayenne pepper and salt substitute if using, stir to mix. Cover pan and simmer for 5- 10 minutes, adding more water if needed to keep mixture from sticking. Remove lid, taste and adjust seasonings if needed. Remove from heat and using a spatula score the mixture into 6 even servings.
Heat up one tortilla at a time in the microwave oven for 15-20 seconds to make it soft. Place 1/6 potato mixture at one end of tortilla and roll it up enchilada style, repeat with remaining ingredients.
Heat up a flat non stick pan or a pancake griddle,when hot place samosa wraps on pan seam side down and watch them carefully, turning as needed to brown them on all sides. Remove from pan. Serve hot with mango chutney if desired.
Notes to self: To include some greens add 1 cup finely chopped spinach or kale if desired. To make appetizer size wraps use small whole grain tortillas.
Yield: 6 Samosa wraps
Servings Size: 1 wrap
Per Serving; 319 Calories, 5.2 g Fat, 63.4 g Carbohydrates, 9.8 g Fiber, 9.3 g Protein
A Nutmeg Notebook Recipe
It’s been a busy week around here. Daughter Katy and I enjoyed a cooking demo at a local vegan restaurant this week. I haven’t made the soup that they demonstrated yet as I am still missing one ingredient and haven’t made it to the Indian store yet to get it. More about that in a later post. I posted a photo of it on Instagram though.
If you are on Instagram be sure to find my Nutmeg Notebook page there. I am loving Instagram – who knew! It’s quick and easy to post a photo from your iPhone/smart phone or iPad/tablet. I might like it better than blogging! I don’t have to fill a page with content – I can post a photo of a meal, a product or something fun I see and want to share. I can click on a “like” button and don’t have to leave comments if I don’t want to. I will be posting some easy recipes along with photos on Instagram that might not make it on the blog. There is a lovely community group there of whole food plant based eaters that are very nice. It’s so much fun! Of course you can also access it from your PC and look around at all the amazing photos. Find me @ Nutmeg Notebook on Instagram.
We have a lot on our schedule for this weekend – I don’t know how much of it we will get done. Sometimes we set our sights too high! Trees and bushes need to be trimmed, Meyer Lemons need to be harvested and there’s tax prep to do. Yikes! Oh and there is a home and garden show we want to attend. We might need 36 hour days to accomplish it all! We won’t have time to hit the trails either. That’s how it goes.
Hope you have a fabulous weekend.
I love it when you show me some love and leave a comment!
What are you doing this weekend?
Do you like wraps?
Looks very tasty- can’t wait to try it. We are hoping for some continued nice weather here in Portland (although I wouldn’t mind rain in the valley and snow in the mountains) so we can head out to the gorge for some hikes. Also on the agenda this week is a visit to the Chocolate Festival! Last year there were a handful of vegan truffle makers that I am looking to revisit again.
Vegan Truffle makers that is so awesome! Enjoy one for me. I hope you get to go hiking – I love being out in nature! Thanks for letting me know you were here Michelle! Have a fantastic weekend. 🙂
The wraps sound delicious! I’ll have to find a good, gluten-free wrap first though.
Our weekend is going to revolved around the kid, like usually – swimming practice, Korean school, a sleepover at our house, and a birthday party. He has a busy social life! 🙂
Enjoy your weekend! I hope you’ll get lots on your ambitious list accomplished! 🙂
Sounds like a fun busy weekend ahead for you Andrea. I remember when our weekends revolved around kid activities too- it was so much fun! 🙂
I hope you can find some gluten free wraps to make these – they are so filling and yummy. Enjoy!
I love samosas, pakoras, rotis. Basically any indian food LOL!
We are trying to stay warm this weekend. I am so tired of this cold.
The east coast is freezing and we are having a heat wave! It’s so crazy. Stay in, stay warm this weekend. 🙂
Tami, these sound delish. I love that you use the mango chutney on top. we’ve been a fan of it for years and I love having another opportunity to use it. I also love Mexican food so I may have to try one of those myself and soon! Thank for sharing.
Hi Shannon – thanks for all the feedback – I just recently discovered TJ’s mango chutney and am so glad I did. I need to get some more wheat tortillas so I can try the Mexican wraps. If you get to it before me please be sure to come back and let me know how it went. Happy Cooking! 🙂
I don’t care for Indian food, but I do love wraps! And I can see how many Indian dishes would be good filling for a wrap. (Just not my wrap.:))
I’m having a working weekend on household projects. Not!Fun!
I think even folks that don’t care for Indian food would like these wraps as they are very mild in flavor. Of course you could trade in the Indian spices and use Mexican ones which would go well with the rest of the ingredients. Sub salsa for the chutney and you have a great meal!
Jody - Fit at 56
Those look amazing!!!! You know I am too lazy to make but I am drooling! 🙂
I LOVE IG!!! I really spend too much time on it & have ti cut back – I posted about that tonight – Saturday night. Much easier than blogging!!!
Jody you aren’t too lazy to make these! They really are very easy as far as recipes go. Yes I agree IG is much easier than blogging. I love it!
This is a great lunch idea! Agreed that a little TJ’s mango chutney is worth using up a few of your splurge calories. 🙂
off to be sure I follow you on instagram!
Hello! I know this is an older post so I don’t know that I will get an answer but here goes. Any other ideas for topping other than mango chutney? My husband very much dislikes mango (poor man) and we don’t eat much Indian style food so I’m not sure if flavors and such. Thanks!
Hi Julie, Use any kind of chutney that your husband would like. I do have a cranberry apple chutney recipe that is delicious.