Spicy Potato Tortilla Wraps

Mar 18, 2014, Updated Jan 02, 2018 Tortilla wraps can make great lunches depending on what you are filling them up with. I usually make these wraps when I am in a hurry. Just stuff them with whatever veggies you have in the fridge and you have a good meal ready in few minutes. The other day I got a big pack of wheat tortillas from the grocery store and ended up making a lot of wraps. This one with spicy potato and onion filling was my favorite. In this recipe, boiled potatoes are marinated with yogurt, onions and spices and then cooked in a pan till light golden brown in color. The filling is then topped with some cheese and green coriander chutney.   Ingredients Tortilla wrap: 4 Tomato ketchup: 1 tbsp Cumin seeds: 1/2 tsp Oil: 1-2 tsp ———- To marinate  Potato: 2, boiled & cut into small cubes Onion: 1, cut into cubes Yogurt: 1.5 tbsp Cumin powder: 1/2 tsp Chaat masala: 1/2 tsp Paprika powder: 1/2 tsp Garam masala: 1/4 tsp Ginger-garlic paste: 1 tsp Kasturi methi [dried fenugreek leaves]: 1 tsp Salt: to taste ———- To garnish Onions, sliced and mixed with lemon juice and chaat masala Cheese, grated Tomato ketchup Green coriander chutney ———- Method

1. Boil the potatoes and cut them into small cubes. Do not over-boil them else they will turn too mushy. Chop the onions into cubes.
2. In a large bowl, mix together all the ingredients listed under “to marinate”. Let the marinated mixture sit for 30 minutes.
3. Heat 1-2 tsp of oil in a pan, once hot add the cumin seeds.
4. Once the cumin seeds crackle, add the marinated mixture and also add 1 tbsp tomato ketchup. Mix everything together.
5. Cook the potato filling for 7-8 minutes on medium-low flame. Remove the pan from heat once done.
6. Take a tortilla and apply some green coriander chutney in the middle, place the potato mixture on top and garnish it with sliced onions, cheese, tomato ketchup and some chaat masala. The process is similar to making paneer kathi roll. Click here to see the step by step pictures.
7. Fold the tortilla to form a wrap.
8. To serve, cut the wrap into 2 pieces, heat some oil in a pan and cook the wrap for 1-2 minutes from both sides or till you see few light golden brown spots on surface.
9. Serve immediately with any sauce or dip of your choice.

• There’s no red chilli powder in this recipe, if you want spicier wraps please add it as much as you want.
• Use thick yogurt, preferably hung curd to marinate the potatoes and onions.
• You can use whole wheat tortillas for healthier wraps.  

title: “Spicy Potato Tortilla Wraps " ShowToc: true date: “2024-10-17” author: “Ruth Carideo”

Mar 18, 2014, Updated Jan 02, 2018 Tortilla wraps can make great lunches depending on what you are filling them up with. I usually make these wraps when I am in a hurry. Just stuff them with whatever veggies you have in the fridge and you have a good meal ready in few minutes. The other day I got a big pack of wheat tortillas from the grocery store and ended up making a lot of wraps. This one with spicy potato and onion filling was my favorite. In this recipe, boiled potatoes are marinated with yogurt, onions and spices and then cooked in a pan till light golden brown in color. The filling is then topped with some cheese and green coriander chutney.   Ingredients Tortilla wrap: 4 Tomato ketchup: 1 tbsp Cumin seeds: 1/2 tsp Oil: 1-2 tsp ———- To marinate  Potato: 2, boiled & cut into small cubes Onion: 1, cut into cubes Yogurt: 1.5 tbsp Cumin powder: 1/2 tsp Chaat masala: 1/2 tsp Paprika powder: 1/2 tsp Garam masala: 1/4 tsp Ginger-garlic paste: 1 tsp Kasturi methi [dried fenugreek leaves]: 1 tsp Salt: to taste ———- To garnish Onions, sliced and mixed with lemon juice and chaat masala Cheese, grated Tomato ketchup Green coriander chutney ———- Method

1. Boil the potatoes and cut them into small cubes. Do not over-boil them else they will turn too mushy. Chop the onions into cubes.
2. In a large bowl, mix together all the ingredients listed under “to marinate”. Let the marinated mixture sit for 30 minutes.
3. Heat 1-2 tsp of oil in a pan, once hot add the cumin seeds.
4. Once the cumin seeds crackle, add the marinated mixture and also add 1 tbsp tomato ketchup. Mix everything together.
5. Cook the potato filling for 7-8 minutes on medium-low flame. Remove the pan from heat once done.
6. Take a tortilla and apply some green coriander chutney in the middle, place the potato mixture on top and garnish it with sliced onions, cheese, tomato ketchup and some chaat masala. The process is similar to making paneer kathi roll. Click here to see the step by step pictures.
7. Fold the tortilla to form a wrap.
8. To serve, cut the wrap into 2 pieces, heat some oil in a pan and cook the wrap for 1-2 minutes from both sides or till you see few light golden brown spots on surface.
9. Serve immediately with any sauce or dip of your choice.

• There’s no red chilli powder in this recipe, if you want spicier wraps please add it as much as you want.
• Use thick yogurt, preferably hung curd to marinate the potatoes and onions.
• You can use whole wheat tortillas for healthier wraps.