Samosa Wraps

Ingredients

• 3 small russet potatoes (peeled and cubed, about 450g)
• 1 15 oz can chickpeas (drained and rinsed)
• 1 tbsp avocado oil
• 1/2 small red onion (diced)
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 3 cloves garlic (crushed)
• 1/2 inch ginger (grated)
• 1/4 tsp Kashmiri chili powder (optional, or up to 1/2 tsp)
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/2 cup frozen peas
• 1/4 cup cilantro (minced)
• 3 whole burrito size tortillas
• 1/2 whole lemon juice (juice of half a lemon)
• 1/2 cup fresh cilantro (stems removed)
• 1/4 cup fresh mint (stems removed)
• 1 cloves garlic (grated)
• 1/2 inch ginger (grated)
• 3 tbsp plant-based unsweetened yogurt
• 1 tsp maple syrup
• 1/2 whole lemon juice (juice of half a lemon)
• 1 tbsp ground flaxseed (stir into sauce or sprinkle on top before serving)

Instructions

1. 1

   Bring a pot of salted water to a boil or set up a steam basket. Add in your potatoes and cook for 10-13 minutes or until fork tender.

   12 min
2. 2

   As the potatoes cook, add the drained chickpeas to a bowl and mash lightly with a fork.

   2 min
3. 3

   Set a sauté pan over medium-low heat then add oil. Once hot, add the onion with a pinch of salt and sauté for 2-3 minutes.

   3 min
4. 4

   Add the cumin and fennel seeds and sauté for 1 minute or until fragrant.

   1 min
5. 5

   Stir in the garlic and ginger and continue to sauté until fragrant. Add in the remaining spices and stir to combine.

   2 min
6. 6

   To the pan, add the potatoes and chickpeas and fold everything together. Use the back of your spatula or potato masher to roughly mash the potatoes and chickpeas together then stir in the peas and cilantro and remove the pan from heat.

   3 min
7. 7

   Cut a wrap in half and spoon 3-4 tbsp of the mixture over top. With a spoon or your hands, press the mixture together and flatten it over the wrap leaving space around the edges. Then proceed to fold one end over towards the middle, then fold again towards the other end to form a triangle.

   5 min
8. 8

   Take your wraps and place them in a heated skillet and toast for 2-3 minutes on both sides or until golden.

   3 min
9. 9

   Add all of the cilantro mint sauce ingredients into a blender cup or mini food processor and blend until mostly smooth. Serve with the wraps and enjoy.

   3 min

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