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Samosa Wraps – Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. Vegan Nutfree Soyfree Recipe Easily Glutenfree Jump to Recipe
When you want Samosa for lunch, this Samosa Wrap works out amazingly! Make the Samosa Potato mixture. Add some mint chutney or chopped up mint into it. Spice up the cooked chickpeas in a skillet. Layer with chopped tomato, onion, chutney and lettuce or greens, fold and done. No pastry making, no frying!
You can pair the wrap with chutneys such as tamarind chutney, mint cilantro or mango chutney. Layer with spiced beans or chickpeas. All amazing flavors that work so well together. These wraps can be made ahead and store well in the refrigerator.
More Wraps from the blog
- Jamaican Jerk Jackfruit, Caribbean Black Bean Wraps
- Spanish Rice, Buffalo Tempeh Wraps
- Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney
- Cauliflower Shawarma Wraps
Tips to make amazing Samosa potato wraps
- These samosa potatoes are based on my favorite samosa from my hometown. Samosa potato recipes vary a lot. I use many spices to get the deeper flavor (that develops even more with time).Use whichever spices you have. There is tons of flavor, so a few missing spices will work.
- Add a good amount of filling to the wrap. Too little will make flat and squishy wraps and a lot will make it harder to fold the wrap.
- Wrap the burrito tightly so that the ingredients dont fall out easily when eating.
- The filling can be made ahead and then served as however you wish fresh.
Samosa Wraps - Spiced Potato Chickpea Chutney Burrito
Ingredients
Samosa Potatoes:
- 1 tsp oil
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1/2 serrano pepper, chopped or other hot or mild green chili pepper, (optional)
- 1 tsp ground turmeric
- 1/2 to 1 tsp ground cumin, , preferably roasted
- 1 tsp ground coriander
- 1/3 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 to 3/4 tsp salt
- 3 medium potatoes, ,boiled and mashed coarsely
- 1/4 cup peas
- 2 tsp minced ginger
- 1/2 tsp chaat masala, or 1/2 tsp amchur ( dry mango powder)
- 2 tbsp cilantro mint chutney, (or chop a handful of cilantro and mint finely and mix in)
- 1/2 tsp or more lemon juice
Spiced Chickpeas:
- 1 tsp oil
- 15 oz chickpeas, ,drained or 1.5 cups cooked
- 1/2 tsp each of ground cumin, , coriander, garlic powder
- 1/4 tsp ground cinnamon, , cayenne, ginger powder
- 1/3 tsp salt, , less or more depending on if the chickpeas are already salted
Wraps:
- Chopped tomato,, chopped onion
- cilantro mint chutney
- greens or lettuce, , optional
- 4 large wraps
Instructions
- Samosa Mixture: Heat oil in a skillet over medium heat. Add cumin and coriander seeds and cook until they change to a deeper color. Add the Serrano pepper and cook for a minute.
- Add all the spices and mix in. Add the mashed potatoes, salt and mix in. Break any larger pieces. Cover and cook for 2 mins.
- Add peas, ginger, chutney and mix in. Add chaat masala or amchur(mango powder) or both and mix in. Add more lemon juice if omitting these spices. Taste and adjust salt and flavor. Cover and cook for 2 mins, then let sit for another 2 mins for the flavors to develop.
- Chickpeas: Heat oil in a skillet. Add the chickpeas and spices and salt and mix well. Cover and cook for 2 mins. Add a good splash of water and mix, cover and cook for another 2-3 mins. Taste and adjust salt and flavor.
- Wraps: Layer any greens if using. Add the potato mixture. Then some chickpeas, chopped tomato, onion and a drizzle of chutney, Wrap it all up by folding in the left and right sides. Then folding he edge closest to you over the filling. Tuck in and tighten, then continue to roll and tuck. Optionally grill the wrap to seal, serve or store. Serve with tamarind chutney, mint cilantro or mango chutney.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We are making this for a 2nd time, WFPBNO-style. Thank you for all your recipes, some day I’ll send you a picture of your dog-eared cookbook, the only one we actually KEEP in the kitchen itself. You’re a recipe genius.
wow. that is so cool. it’s my pleasre – thanks for your continued support Ken!
Oh my goodness! This is the “it’s so good I can’t stop eating”!!!!
Made this but used wonton wrappers and air fryer them, along with the coconut chickpea curry and served with the tamarind chutney and jasmine rice. Even my young boys who are picky Absolutely LOVED this!
This was a winner winner vegan dinner!!
Thank you Richa for a delicious meal.
Ooh great use of the air fryer! Thanks for stopping by!
I was so excited to try this recipe as I love samosas. However my kids didn’t finish their wraps (Too spicy… and we usually love spicy food). I think it is essential that you have with mango or tamarind chutney with to counteract the spice (I couldn’t find it anywhere) and the mint and coriander chutney I found at the middle Eastern market was really bitter. I think I will try again with half the cayenne and the proper chutney as I think it could be great ….. also, could you please specify how much greens/potato/chickpeas to put in each wrap?
you can adjust the cayenne to preference.
Tthe amounts would depend on your wrap size, hence i dont mention it.
I use this recipe frequently to make a deconstructed samosa and it is fantastic! The flavors and textures are perfectly balanced, not too weak or intense. Sometimes I add more of the flavors from dabeli for a twist, along with peanuts and sev.
Thanks Richa!
I don’t use oil. Can I skip the oil? Other then that it looks awesome!
yes
I made this today the spice mixture was absolutely perfect and left such a warm feeling in my mouth. I added fresh spinach in at the end and softened them by placing the lid over the potatoes. I also had some small tortillas to get rid of so I put the mixture on one and placed another tortilla over it and pressed it in the George Foreman grill. I really liked the toastiness of it. If it were summer, I may have wrapped them in a soft tortilla.
Awesome!
DELICIOUS!! I also made a Cashew Dip, otherwise, without a dip it could be a little dry.
awesome! yes i usually serve it with cilantro chutney or add extra chutmey in the wrap
What does NaN mean? I am trying this recipe today. I am excited to try!
Never mind. I just read it in the comments!
i have to get the widget people to fix that!
Just made this today and it was delicious!! I used a whole wheat tortilla to wrap it. I love that the recipe has so little oil. Thank you!
awesome!
Question about the nutritional facts: The recipe calls for a small amount of salt, but the sodium content seems pretty high. Is that just because of the canned chick peas?
Also, I read that chaat masala can be substituted with garam masala, just add some mango powder. Would you agree?
I have some leftover roasted potatoes that I can’t wait to use in this recipe! It sounds like there will be so many layers of flavor!
chickpeas, the wraps all have some salt content so it will vary depending on your ingredients
you can use a bit of garam masala and a good portion of mango powder as a sub.
Perfect, thank you!