Samosa Wraps

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 saucepan 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 saucepan, cover with water and bring to a boil, cook until potatoes are fork tender, drain.

In a deep nonstick 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 nonstick 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

Nutritional Information

Per Serving; 319 Calories, 5.2 g Fat, 63.4 g Carbohydrates, 9.8 g Fiber, 9.3 g Protein

A Nutmeg Notebook Recipe

Nutmeg Notes

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.

Tami

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What are you doing this weekend?

Do you like wraps?