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 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 ground turmeric
- 1/2 to 1 tsp (NaN tsp) ground cumin , preferably roasted
- 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 medium potatoes ,boiled and mashed coarsely
- 1/4 cup (36.25 g) peas
- 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 oil
- 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.
Cassie Autumn Tran says
August 18, 2018 at 3:30 pmYum, 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!
Richa says
August 19, 2018 at 12:23 amboth flatbreads will work great!
Kirsten says
August 19, 2018 at 5:31 amThis 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!
Richa says
August 19, 2018 at 10:39 amawesome!
Linda says
August 21, 2018 at 4:34 amLooks delicious! . Can’t wait to try these!
Jacobine says
August 21, 2018 at 5:21 amThat 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!
Andi says
May 13, 2019 at 4:02 pmThanks for the tip! Making these this week. Will prep night before
Sophie says
August 21, 2018 at 9:49 amMade these two days in a row, absolutely delicious 🙂
Richa says
August 21, 2018 at 10:35 amawesome!!
Caroline Horne says
August 22, 2018 at 10:11 amMade this today, loved it easy to make and delicious, this is a keeper. Thankyou. X
Richa says
August 22, 2018 at 10:43 amawesome!
Bryan Martinez says
August 22, 2018 at 4:37 pmI 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!
Richa says
August 22, 2018 at 10:56 pmthanks!
PATRICIA CARDENAS says
August 27, 2018 at 5:02 pmGetting ready to make this recipe now! wish me luck! 🙂
Richa says
August 27, 2018 at 5:20 pmgood luck!
Kris says
August 27, 2018 at 6:40 pmWhat a great idea! I made these last night and loved them.
Cheryl says
August 29, 2018 at 5:04 pmMy 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!
Richa says
August 29, 2018 at 7:51 pmyay!! you can use that chaat masala on many things, like roasted veggies, or raw veggies/fruits like cucumber, carrot, apple, peas etc
Earth Johnson says
May 17, 2019 at 9:06 pmThe chaat masala is standard in all stores as far as flavor etc?
Richa says
May 17, 2019 at 11:21 pmYes in indian stores.
Siren says
August 30, 2018 at 12:45 pmOK, 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.
Richa says
August 30, 2018 at 1:46 pmthats awesome!! i dont make samosa with wrappers , all the rolling, folding etc often either 🙂 easier to get them from the restaurant.
Jen says
September 5, 2018 at 12:54 pmI 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!
Richa says
September 5, 2018 at 2:04 pmyay!
Jenny says
September 6, 2018 at 7:58 pmThis 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! 🙂
Tayyibah says
September 8, 2018 at 9:37 amThese 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.
Richa says
September 8, 2018 at 10:39 amawesome
Javed says
September 9, 2018 at 7:08 amHave you been able to do this oil-free as well?
Richa says
September 16, 2018 at 8:45 pmUse water/broth to saute and it should work just fine.
Zappa Haughton says
September 11, 2018 at 8:16 amcan these be frozen?
Richa says
September 11, 2018 at 5:46 pmyes
Tony Zidan says
September 11, 2018 at 9:54 pmThanks 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.
Kirsten says
September 23, 2018 at 4:09 amI will make this for dinner on Monday night and send it in the kids lunch boxes on Tuesday! Thanks!
Tracy says
September 23, 2018 at 7:03 pmI 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!
Richa says
September 23, 2018 at 8:45 pmah thanks for letting me know, will fix that. great idea to pair withthe turmeric loaf
Drew says
October 9, 2018 at 5:21 pmHi 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!
Richa says
October 9, 2018 at 6:49 pmyou can omit it
Tiana says
October 25, 2018 at 12:17 pmI just made this last night and it was so good. I agree with the other poster- it tastes even better the next day!
Beth Richardson says
October 28, 2018 at 3:49 amHow 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!
Richa says
October 28, 2018 at 11:29 amif you are planning ot keep longer than 4 days,t hen freeze
Aruna says
November 18, 2018 at 9:58 amAwesome recipe!! Thank you for sharing!
Lucy says
November 24, 2018 at 7:25 pmHave 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 😋
Richa says
November 24, 2018 at 8:34 pmawesome!
Harriette says
November 30, 2018 at 4:06 pmI 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!
Richa says
November 30, 2018 at 4:24 pmyes justuse some lemon juice to taste and serve with dips of choice
Hilary M Fox says
December 29, 2018 at 1:46 pmRecipe was a little intimidating at first, required a little effort to organize ingredients, but SOOOOO worth it!
Richa says
December 29, 2018 at 3:02 pmawesome!
TreeGoddess says
January 3, 2019 at 1:36 pmThese 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!!
Richa says
January 3, 2019 at 2:44 pmyay! yes use whichever chutney or dressing.
Mia says
January 7, 2019 at 6:25 pmThese 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
Heather says
January 23, 2019 at 6:37 pmThese 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.
Richard Darsie says
January 25, 2019 at 6:54 pmMade 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.
Richa says
January 25, 2019 at 6:55 pmawesome!
Preeya says
February 14, 2019 at 12:24 amI just made these today and they were delicious! Thank you for such a creative idea and recipe!!
Richa says
February 14, 2019 at 10:20 amawesome!
Monica says
February 23, 2019 at 9:21 pmDid 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.
Richa says
February 23, 2019 at 11:32 pmthe 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
Kim says
March 28, 2019 at 9:44 pmHow do you keep the potato mix moist? Do you mash them with some water?
Richa says
March 28, 2019 at 10:40 pmyes. 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.
jen says
April 28, 2019 at 5:02 pmWill be making this again, for sure. Easy. Relatively fast. I made the chutney too, but if you don’t have the time or mint, just chopped cilantro would be great. My teenage sons loved it.
Ro says
May 20, 2019 at 1:22 pmOMG …. THANK-YOU Richa for another awesome recipe. These were totally delish!!! They will now become a weekly addition to our meal plan as we always make extra mashed potato and then either eat it straight or ???. No more ??? – this will be it!!! Even the chick peas that were left over were so yummy on their own my husband has requested some of them on hand all the time….we just nibbled them as a snack. I didn’t make the cilantro and mint chutney as I didn’t have mint etc so just used fresh chopped cilantro and a little tomato chutney I had in a jar in the fridge. If I had more mashed potato and it wasn’t 6am in the morning I would go and make some more because just writing about this is making me crave more!!! 😉
Richa says
May 20, 2019 at 2:19 pmyay! awesome!
Melissa Beedle says
May 20, 2019 at 6:45 pmso excited to try these for our next week’s meal plan. In fact, I’m planning on making all of your recipes for next week’s rotation. Your Kung Pao Cauliflower, Jackfruit Tacos, these Samosa wraps AND your coconut chickpea curry. Where have you been all my life ;)?
Richa says
May 21, 2019 at 10:27 amawesome!!