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
Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. Vegan Nutfree Soyfree Recipe Easily Glutenfree
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4
Calories: 413kcal
Ingredients
Samosa Potatoes:
- 1 tsp (1 tsp) oil
- 1/4 tsp (0.25 tsp) cumin seeds
- 1/4 tsp (0.25 tsp) coriander seeds
- 1/2 (0.5 ) serrano pepper, chopped or other hot or mild green chili pepper (optional)
- 1 tsp (1 tsp) ground turmeric
- 1/2 to 1 tsp (NaN tsp) ground cumin , preferably roasted
- 1 tsp (1 tsp) ground coriander
- 1/3 tsp (0.33 tsp) cayenne
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 to 3/4 tsp (0.5 tsp) salt
- 3 (3 ) medium potatoes ,boiled and mashed coarsely
- 1/4 cup (36.25 g) peas
- 2 tsp (2 tsp) minced ginger
- 1/2 tsp (0.5 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 (0.5 tsp) or more lemon juice
Spiced Chickpeas:
- 1 tsp (1 tsp) oil
- 15 oz (15 oz) chickpeas ,drained or 1.5 cups cooked
- 1/2 tsp (0.5 tsp) each of ground cumin , coriander, garlic powder
- 1/4 tsp (0.25 tsp) ground cinnamon , cayenne, ginger powder
- 1/3 tsp (0.33 tsp) salt , less or more depending on if the chickpeas are already salted
Wraps:
- (NaN ) Chopped tomato, chopped onion
- (NaN ) cilantro mint chutney
- (NaN ) greens or lettuce , optional
- 4 (NaN ) 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
Use these gluten-free wraps or store bought wraps to make these gluten-free Make the potatoes and chickpeas ahead for quick wraps. Nutrition is for 1 wrap, including a regular wheat tortilla
Nutrition
Nutrition Facts
Samosa Wraps - Spiced Potato Chickpea Chutney Burrito
Amount Per Serving
Calories 413 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 553mg 23%
Potassium 1132mg 32%
Total Carbohydrates 68g 23%
Dietary Fiber 13g 52%
Sugars 6g
Protein 17g 34%
Vitamin A 14.3%
Vitamin C 37.2%
Calcium 14%
Iron 57.4%
* Percent Daily Values are based on a 2000 calorie diet.
Yum, I have always loved the veggies in samosas! Potatoes, peas, and carrots just pair way too perfectly together. Who would have thought that the filling would complement other so well? I would love to try it in a lavash or even a really large naan!
both flatbreads will work great!
This looks so good! My mother in law is coming for a visit soon and I am going to make this for her. I think she will love it!
awesome!
Looks delicious! . Can’t wait to try these!
That was absolutely delicious and fun to make. My advice would be, like with most Indian food, to prepare the Samosa potatoes and spiced chickpeas the night before. Yum!
Made these two days in a row, absolutely delicious 🙂
awesome!!
Made this today, loved it easy to make and delicious, this is a keeper. Thankyou. X
awesome!
I came across this recipe on pinterest and decided to give this a try today. I loved it!
I ended up adding some jalapenos for a little more flavor too. It’s a great recipe, thank you!
thanks!
Getting ready to make this recipe now! wish me luck! 🙂
good luck!
What a great idea! I made these last night and loved them.
My fussy son wouldn’t stop eating them and the rest of the family enjoyed them too. Thanks for another great recipe. Also found out my town has an Indian grocery store when I sent my son to get the Chaat masala and he googled it. Yeah!
yay!! you can use that chaat masala on many things, like roasted veggies, or raw veggies/fruits like cucumber, carrot, apple, peas etc
OK, so these are magical. My husband and I just finished them for lunch, and my husband can not stop raving about how delicious they are. I never want to make samosas, because they just seem so fussy. These are perfect, easy to assemble ahead of time and not super heavy. I paired it with a mango chutney to balance out the spice, as hubby is a spice wuss, and I want these every day now.
thats awesome!! i dont make samosa with wrappers , all the rolling, folding etc often either 🙂 easier to get them from the restaurant.
I made these last night for my toddler and I and we loved them! I omitted the hot peppers because of her. Thanks for the delicious recipe!
yay!
This is such a good recipe! I’m a little lazy about chopping up vegetables really small, so I ended up just using some fresh salsa I had for the wrap and it was super good (although probably less authentic at this point haha). Thank you for sharing something so delicious! 🙂
These are super yummy…and I omitted the mango powder because I didn’t have any. I can’t wait to taste them with the mango powder. I know the flavors are going to be WAY better, thank you!
P s. I made mine with a gluten free wrap and my husband’s with a wheat wrap. It was super easy to de gluten this recipe-kudos for that because all too often I have to make separate meals.
awesome
Have you been able to do this oil-free as well?
Use water/broth to saute and it should work just fine.
can these be frozen?
yes
Thanks have made these a weekly dish now, here in outback Australia, I had to combine a mint and coriander chutney together, in saying this my potatoes come out looking spew green, but the taste is incredible, so love this recipe.
I will make this for dinner on Monday night and send it in the kids lunch boxes on Tuesday! Thanks!
I hate to be, ‘that guy/gal’ but I found a typo. Tip number 2 under Tips to Make an Amazing Potato Samosa Wrap: says …if you add a lto of filling, not a lot of filling.
…again, I’m sorry to point it out, I just thought I’d let you know. <3 <3 <3
The recipe looks fabulous! I can't wait to try it. I plan on making these, and your tumeric and coconut sweet bread when I see my brother in a few days. It would make the perfect meal for our river picnic. Thank you for sharing all your delicious recipes and knowledge with us!
Much love!
ah thanks for letting me know, will fix that. great idea to pair withthe turmeric loaf
Hi quick question. If you are using chaat masala, do you still add the 1/2 tsp of lemon juice in step 3 or should that be omitted? Thanks!
you can omit it
I just made this last night and it was so good. I agree with the other poster- it tastes even better the next day!
How many days should these last for? Looking at lunch planning for the week and wondering if I can make a huge batch over the weekend to last my husband and I through the week!
if you are planning ot keep longer than 4 days,t hen freeze
Awesome recipe!! Thank you for sharing!
Have had this bookmarked to make for a while and finally did. So yummy! We can’t wait to have the leftovers tomorrow for lunch.
Looking forward to trying with some tamarind chutney next time too 😋
awesome!
I don’t have chaat masala, amchur or cilantro mint chutney. Can I substitute or go without? I’d love to make these tonight without going to the shops!
yes justuse some lemon juice to taste and serve with dips of choice
Recipe was a little intimidating at first, required a little effort to organize ingredients, but SOOOOO worth it!
awesome!
These are OMG delicious!! I didn’t have any amchur or chaat masala so I upped the lemon juice. I also used a 4 ounce can of diced mild peppers and that worked out fabulously. Also didn’t have cilantro mint chutney (because we don’t like it) but used Trader Joe’s Mango Chutney and it was fantastic! Printed it out to put in my binder of recipes in rotation. A keeper for sure!!
yay! yes use whichever chutney or dressing.
These are fantastic. The tamarind chutney is essential. I just made this but I’m already thinking about when I’m going to make them again
These are amazing, the flavour is incredible. I followed the recipe to a T not changing anything. I doubled it so I would have left overs. I’m glad I did because they were a hit and there wasn’t much left.
Made this tonight. Quick, excellent meal. I steamed the potatoes (cut in small cubes) rather than boiling but otherwise mostly followed it. Very good, spicy but not overly. I was lazy and used store-bought mango chutney. This one will be a regular.
awesome!
I just made these today and they were delicious! Thank you for such a creative idea and recipe!!
awesome!
Did you add water to the potato mixture? I think I messed up somehow because my potatoes were soooo dry compared to yours, the picture of the wrap looks lovely and moist.
the 2 tbsp chutney is enough moisture. The pan or stove might be hotter and evaporating the moisture sooner. You can add a splash of water to make a more moist mixture
How do you keep the potato mix moist? Do you mash them with some water?
yes. it says at step 4 add a good splash of water and mix in. The amount will depend on the type of potatoes used and how much moisture was retained while mashing etc. So add a bit or a few tbsp for preferred consistency.