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.
Use these gluten-free wraps or store bought wraps to make these gluten-freeMake the potatoes and chickpeas ahead for quick wraps.Nutrition is for 1 wrap, including a regular wheat tortilla