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Plate of wraps with one wrap cut in half to show the potato filling with a small bowl of chutney in the background.

Samosa Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 folded wraps 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Indian Inspired
  • Diet: Vegan


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



Samosa Wraps

  • 3 small russet potatoes (about 450g in total), peeled and cubed
  • 1, 15 oz can chickpeas, drained and rinsed
  • 1 tbsp avocado oil
  • 1/2 small red onion, diced
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 3 cloves garlic, crushed
  • 1/2 inch ginger, grated
  • 1/41/2 tsp Kasmiri chili powder, optional
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1/2 cup frozen peas
  • 1/4 cup cilantro, minced
  • 3 burrito size tortillas
  • Juice of half a lemon

Cilantro Mint Sauce

  • 1/2 cup fresh cilantro, stems removed
  • 1/4 cup fresh mint, stems removed
  • 1 clove garlic, grated
  • 1/2 inch ginger, grated
  • 3 tbsp plant-based unsweetened yogurt
  • 1 tsp maple syrup
  • Juice of half a lemon


  1. 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.
  2. 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.
  3. Stir in the garlic and ginger and continue to sauté until fragrant. Add in the remaining spices and stir to combine.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


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.