Samosa Wraps

These Samosa Wraps are stuffed with a classic potato filling and folded in a tortilla wrap for an easy non-fried alternative.

If you aren’t familiar with South Asian cuisine, you may still have heard of the delicious samosa. They are a flakey, crispy fried pastry stuffed with a spiced filling. One variation that is highly popular are ones stuffed with potatoes and peas.

After getting a random bag of potatoes unexpectedly, I started thinking of this filling a lot. And honestly, on it’s own it is incredible. However, to simplify on this tradition, I ended up filling some tortillas wraps with this potato mixture and it was an instant love at first bite.

Why You’ll Love These Samosa Wraps

• A non-fried option. Traditional samosas are fried, so if you are looking for a non-fried alternative, this hack is just as enjoyable for daily snacks or lunches on the go.
• Great to prep ahead of time. My favorite part of these wraps is that you can make them ahead of time and freeze them for when you need a quick meal.
• Easier to make than traditional samosas. No need to prep dough in advance and no frying needed, so these wraps end up being a little more convenient to make if you are pressed for time or don’t feel like getting oil splatters on your stove top.

Key Ingredients and Substitutions

• Potatoes: I used russet potatoes, but Yukon Gold or red potatoes work too.
• Chickpeas: For additional protein, I added in some mashed chickpeas, but you can leave that out if you prefer.
• Peas: I used frozen peas. If not a fan of peas, feel free to leave them out. You can always add a different vegetable in if preferred like diced bell pepper.
• Onion: I used red onion, but shallots or yellow onions work just as well.
• Wraps: I used large flour tortillas, but you can use gluten-free wraps or whole grain wraps as desired. For an easier option you can also stuff this filling into a pita pocket. Do what is easiest for you.
• Spices: The potatoes are spiced with turmeric, garam masala, cumin seed, fennel seed, coriander, and Kashmiri chili powder. You can adjust the amount of spices used to your preference.
• Chutney: You may notice if ordering samosas out, that they maybe served with different sauces and chutneys. To compliment the spice and heat from the filling, I chose to pair with a modified version of a mint cilantro chutney using mint, cilantro, garlic, ginger, lemon juice and a touch of maple syrup and plant-based yogurt for blending.

How to Make Samosa Wraps

Bring a pot of salted water to a boil or set up a steam basket. Add in your potatoes and cook them for 10-13 minutes or until tender and can be easily pierced with a fork. As they cook, add the drained chickpeas to a bowl and mash lightly with a fork.

Set a sauté pan over medium-low heat then add oil. Once hot, add the onions with a pinch of salt and sauté for 2-3 minutes. Add the cumin and fennel seeds and sauté for 1 minute or until fragrant.

Stir in the garlic and ginger and continue to sauté until fragrant. Add in the remaining spices and stir to combine.

To the pan, add the potatoes and chickpeas and fold everything together. Use the back of your spatula or a potato masher to roughly mash the potatoes and chickpeas together then stir in the peas and cilantro. Once mixed, remove the pan from heat.

Cut a wrap in half and spoon 3-4 tbsp of the mixture over top. With a spoon or your hands, press the mixture together and flatten it over the wrap leaving a 1 cm edge around the wrap without filling. Fold the exposed portion of the round edge up over the filling, then grab one pointed end of the wrap and fold over towards the fold you just made. Fold it once more towards the opposite pointed end to form a triangle. Tuck the naked ends of your wrap into the opening and repeat with the remaining tortillas and filling.

Take your folded triangles and place them in a heated skillet and toast for 2-3 minutes on both sides or until nicely golden and brown.

Add all of the cilantro mint sauce ingredients into a blender cup or mini food processor and blend until mostly smooth. Serve with the samosa wraps and enjoy.

Expert Tips

• Don’t over stuff your wrap. A few spoons of the filling in the center is enough. You want it to be on the thinner side so it is easy to fold and close.
• Adjust seasonings to taste. This blend of seasonings worked out really well for me, but feel free to tone down spice by using less Kashmiri Chili Powder and adjust flavors how you enjoy it.
• For more protein add mashed chickpeas. The chickpeas can be replaced with more potatoes, so feel free to adjust based on your preference.
• If the ends of your wrap are sticking out after folding, tuck them into the opening on the side of the wrap.

Frequently Asked Questions

How to Serve

To make these stuffed wraps even more enjoyable, pairing it with different samosa sauces is great. I went with a modified version of a mint cilantro style chutney that I share in the recipe, but feel free to enjoy more traditional preparations of this sauce here.

More Plant Based Wrap and Sandwich Ideas

• Grilled Chickpea Veggie Pita
• Buffalo Chickpea Wraps
• Teriyaki Tofu Sandwich
• Crispy Shredded Chipotle Tofu Wraps
• High Protein Avocado White Bean Sandwich

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★ Catherine

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