East Indian Pea Potato Wrap
Experience the vibrant flavors of India with these East Indian Pea Potato Wraps—a healthy, vegetarian meal perfect for busy weeknights or on-the-go lunches. This recipe brings together tender potatoes, sweet green peas, and a delightful blend of Indian spices like garam masala, turmeric, and cumin, all sautéed to aromatic perfection. Fresh cilantro and a splash of lemon juice add a refreshing finish, while a warm whole wheat tortilla wraps it all up into a satisfying, handheld meal. Customize with a dollop of creamy yogurt for an extra touch of tanginess. Ready in just 40 minutes and perfect for meal prep, these wraps are not only a burst of flavor but also a wholesome, nutritious treat. Ideal keywords: Indian wrap recipe, vegetarian Indian wrap, pea potato wrap, healthy vegetarian lunch, quick Indian dinner ideas.
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Recipe Information
Ingredients
- 3 medium-size potatoes
- 1 cup frozen peas
- 1 medium-size onion
- 3 cloves garlic
- 1 inch piece ginger
- 2 tablespoons, chopped cilantro
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon or to taste salt
- 4 large whole wheat tortillas
- 0.5 cup yogurt (optional for topping)
- 1 tablespoon lemon juice
Instructions
Peel and chop the potatoes into small cubes.
Bring a medium pot of water to boil, add the potato cubes, and cook for 8-10 minutes until tender but not mushy. Drain and set aside.
Finely chop the onion, garlic, and ginger.
Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the turmeric powder, garam masala, and red chili powder. Mix well.
Add the cooked potatoes, peas, and salt to the skillet. Stir everything together, ensuring the spices coat the vegetables evenly.
Cook for 5-7 minutes, gently stirring, until the peas are heated through and the mixture is well combined.
Remove from heat and stir in the chopped cilantro and lemon juice.
Warm the whole wheat tortillas on a skillet or in the microwave for a few seconds to make them pliable.
Spoon the potato and pea mixture onto each tortilla, spreading it down the center.
Top with a dollop of yogurt if desired, fold the sides of the tortilla, and roll it tightly into a wrap.
Serve immediately or wrap in foil for an on-the-go meal.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3586 mg | 156% | |
| Total Carbohydrate | 254.7 g | 93% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 29.7 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 529 mg | 41% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3464 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
