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Samosa Wraps – Spiced Potato Chickpea Chutney Burrito

August 17, 2018 By Richa 52 Comments

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 

Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree

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. 

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Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree

More Wraps from the blog

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Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree
Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree

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 Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree

5 from 20 votes
Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree
Print
Samosa Wraps - Spiced Potato Chickpea Chutney Burrito
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. Vegan Nutfree Soyfree Recipe  Easily Glutenfree 

Course: lunch
Cuisine: fusion, Gluten-free, Vegan
Keyword: potato burrito, samosa burrito
Servings: 4
Calories: 413 kcal
Author: Vegan Richa
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
US Customary - Metric
Instructions
  1. 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. 

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Video

Recipe 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 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.

 

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Filed Under: gluten free, Indian Vegan Recipes, main course, popular, soy free Tagged With: vegan

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Comments

  1. Cassie Autumn Tran says

    August 18, 2018 at 3:30 pm

    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!

    Reply
    • Richa says

      August 19, 2018 at 12:23 am

      both flatbreads will work great!

      Reply
  2. Kirsten says

    August 19, 2018 at 5:31 am

    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!

    Reply
    • Richa says

      August 19, 2018 at 10:39 am

      awesome!

      Reply
  3. Linda says

    August 21, 2018 at 4:34 am

    Looks delicious! . Can’t wait to try these!

    Reply
  4. Jacobine says

    August 21, 2018 at 5:21 am

    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!

    Reply
  5. Sophie says

    August 21, 2018 at 9:49 am

    Made these two days in a row, absolutely delicious 🙂

    Reply
    • Richa says

      August 21, 2018 at 10:35 am

      awesome!!

      Reply
  6. Caroline Horne says

    August 22, 2018 at 10:11 am

    Made this today, loved it easy to make and delicious, this is a keeper. Thankyou. X

    Reply
    • Richa says

      August 22, 2018 at 10:43 am

      awesome!

      Reply
  7. Bryan Martinez says

    August 22, 2018 at 4:37 pm

    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!

    Reply
    • Richa says

      August 22, 2018 at 10:56 pm

      thanks!

      Reply
  8. PATRICIA CARDENAS says

    August 27, 2018 at 5:02 pm

    Getting ready to make this recipe now! wish me luck! 🙂

    Reply
    • Richa says

      August 27, 2018 at 5:20 pm

      good luck!

      Reply
  9. Kris says

    August 27, 2018 at 6:40 pm

    What a great idea! I made these last night and loved them.

    Reply
  10. Cheryl says

    August 29, 2018 at 5:04 pm

    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!

    Reply
    • Richa says

      August 29, 2018 at 7:51 pm

      yay!! you can use that chaat masala on many things, like roasted veggies, or raw veggies/fruits like cucumber, carrot, apple, peas etc

      Reply
  11. Siren says

    August 30, 2018 at 12:45 pm

    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.

    Reply
    • Richa says

      August 30, 2018 at 1:46 pm

      thats awesome!! i dont make samosa with wrappers , all the rolling, folding etc often either 🙂 easier to get them from the restaurant.

      Reply
  12. Jen says

    September 5, 2018 at 12:54 pm

    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!

    Reply
    • Richa says

      September 5, 2018 at 2:04 pm

      yay!

      Reply
  13. Jenny says

    September 6, 2018 at 7:58 pm

    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! 🙂

    Reply
  14. Tayyibah says

    September 8, 2018 at 9:37 am

    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.

    Reply
    • Richa says

      September 8, 2018 at 10:39 am

      awesome

      Reply
  15. Javed says

    September 9, 2018 at 7:08 am

    Have you been able to do this oil-free as well?

    Reply
    • Richa says

      September 16, 2018 at 8:45 pm

      Use water/broth to saute and it should work just fine.

      Reply
  16. Zappa Haughton says

    September 11, 2018 at 8:16 am

    can these be frozen?

    Reply
    • Richa says

      September 11, 2018 at 5:46 pm

      yes

      Reply
  17. Tony Zidan says

    September 11, 2018 at 9:54 pm

    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.

    Reply
  18. Kirsten says

    September 23, 2018 at 4:09 am

    I will make this for dinner on Monday night and send it in the kids lunch boxes on Tuesday! Thanks!

    Reply
  19. Tracy says

    September 23, 2018 at 7:03 pm

    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!

    Reply
    • Richa says

      September 23, 2018 at 8:45 pm

      ah thanks for letting me know, will fix that. great idea to pair withthe turmeric loaf

      Reply
  20. Drew says

    October 9, 2018 at 5:21 pm

    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!

    Reply
    • Richa says

      October 9, 2018 at 6:49 pm

      you can omit it

      Reply
  21. Tiana says

    October 25, 2018 at 12:17 pm

    I just made this last night and it was so good. I agree with the other poster- it tastes even better the next day!

    Reply
  22. Beth Richardson says

    October 28, 2018 at 3:49 am

    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!

    Reply
    • Richa says

      October 28, 2018 at 11:29 am

      if you are planning ot keep longer than 4 days,t hen freeze

      Reply
  23. Aruna says

    November 18, 2018 at 9:58 am

    Awesome recipe!! Thank you for sharing!

    Reply
  24. Lucy says

    November 24, 2018 at 7:25 pm

    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 😋

    Reply
    • Richa says

      November 24, 2018 at 8:34 pm

      awesome!

      Reply
  25. Harriette says

    November 30, 2018 at 4:06 pm

    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!

    Reply
    • Richa says

      November 30, 2018 at 4:24 pm

      yes justuse some lemon juice to taste and serve with dips of choice

      Reply
  26. Hilary M Fox says

    December 29, 2018 at 1:46 pm

    Recipe was a little intimidating at first, required a little effort to organize ingredients, but SOOOOO worth it!

    Reply
    • Richa says

      December 29, 2018 at 3:02 pm

      awesome!

      Reply
  27. TreeGoddess says

    January 3, 2019 at 1:36 pm

    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!!

    Reply
    • Richa says

      January 3, 2019 at 2:44 pm

      yay! yes use whichever chutney or dressing.

      Reply
  28. Mia says

    January 7, 2019 at 6:25 pm

    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

    Reply
  29. Heather says

    January 23, 2019 at 6:37 pm

    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.

    Reply
  30. Richard Darsie says

    January 25, 2019 at 6:54 pm

    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.

    Reply
    • Richa says

      January 25, 2019 at 6:55 pm

      awesome!

      Reply
  31. Preeya says

    February 14, 2019 at 12:24 am

    I just made these today and they were delicious! Thank you for such a creative idea and recipe!!

    Reply
    • Richa says

      February 14, 2019 at 10:20 am

      awesome!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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