High Protein Potato Stuffed Tortilla
Elevate your breakfast, lunch, or snack game with this High Protein Potato Stuffed Tortilla recipe—a nutritious and flavor-packed twist on a classic wrap! Featuring tender mashed potatoes blended with sautéed chickpeas, aromatic garlic, and onions, and spiced with cumin and smoked paprika, this recipe delivers bold flavors and a satisfying texture in every bite. The addition of cooked quinoa and shredded low-fat cheese boosts the protein content, while fresh cilantro adds a pop of brightness. Wrapped snugly in whole wheat tortillas and cooked to crispy perfection, these golden-brown wraps are ideal for meal prep or a quick family meal. Ready in under an hour and perfect for vegetarians, this recipe is a hearty, healthy, and protein-rich delight that pairs beautifully with a side salad or your favorite dipping sauce.
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Recipe Information
Ingredients
- 4 pcs medium potatoes
- 1 cup canned chickpeas
- 2 tbsp olive oil
- 2 cloves minced garlic
- 0.5 cup chopped onion
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup chopped fresh cilantro
- 4 pcs whole wheat tortillas
- 0.5 cup shredded low-fat cheese
- 0.5 cup cooked quinoa
Instructions
Peel and dice the potatoes. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes.
While the potatoes are cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and chopped onion, sautéing until the onion is translucent.
Drain and rinse the chickpeas, then add them to the skillet with the onion and garlic. Stir in the cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes until the chickpeas are slightly toasted.
Mash the cooked potatoes in a large bowl, leaving some chunks for texture.
Add the cooked chickpea mixture, chopped cilantro, and cooked quinoa to the mashed potatoes and combine well. Adjust seasoning if necessary.
Preheat a non-stick skillet over medium heat.
Lay out the tortillas, and evenly distribute the potato mixture among them. Sprinkle each with shredded cheese.
Fold the tortillas into wraps by folding the sides over and then rolling them from the bottom up.
Brush the remaining 1 tablespoon of olive oil onto the skillet, then carefully place the tortillas seam-side down.
Cook each tortilla until golden brown and crispy, about 3-4 minutes per side.
Serve hot, optionally garnished with additional cilantro.
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 23.9 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5384 mg | 115% | |
*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.
