Leftover Samosa Wrap with Roasted Okra and Curried Mayo
Transform leftover roasted vegetables into satisfying Indian-spiced wraps filled with cauliflower, potatoes, chickpeas, and peas. The curried mayonnaise adds creamy richness while roasted okra provides a crispy side. Perfect for using up Tuesday's vegetables in a completely new way that feels fresh and intentional. The garam masala and curry powder create authentic samosa flavors without the frying.
Ingredients
- 1 lb okra, trimmed and halved
- 1 Tbsp oil, cooking
- ½ cup mayonnaise
- 1 ½ tsp curry powder, mild
- 2 cloves shallots, diced
- 1 can garbanzo beans, 14 oz, drained and rinsed
- 1 Tbsp butter
- 1 tsp garam masala
- 1 cup peas, frozen or canned
- 4 cups cauliflower and potatoes, leftover
- 1 tsp lemon juice
- 4 gluten-free wraps, burrito-sized or naanregular tortillas1:1vegetarian
contains gluten
Instructions
- 1
Heat oven to temperature specified
- 2
Toss okra with oil and spread on sheet pan, season with salt
- 3
Roast for 20 minutes, shaking once midway through
- 4
Heat large saute pan over medium heat while okra roasts
- 5
Add butter, then shallots to melted butter
- 6
Saute shallots until soft
- 7
Add garam masala and saute for 1 minute more
- 8
Add peas and saute until defrosted and warmed through
- 9
Stir in beans, cauliflower, and potatoes until heated through
- 10
Remove from heat and squeeze lemon juice over top
- 11
Season with salt and pepper
- 12
Warm wraps according to package directions
- 13
Spread curried mayonnaise over inside of wraps
- 14
Fill wraps with vegetable mixture
- 15
Serve with roasted okra and remaining curried mayonnaise on the side
Tips
Green beans make an excellent substitute for okra if you prefer a milder vegetable or okra isn't available.
Make extra curried mayonnaise - it keeps well refrigerated and works great as a sandwich spread or veggie dip.
Don't skip shaking the okra midway through roasting to ensure even browning and prevent sticking.
Good to Know
Refrigerate assembled wraps up to 2 days. Store roasted okra separately to maintain crispness.
Roast okra and make curried mayonnaise up to 1 day ahead. Reheat vegetable filling before assembling.
Best served immediately while wraps are warm and okra is crispy.
Common Mistakes
Don't skip warming the wraps to prevent tearing when rolling
Avoid overcooking the peas to maintain bright color and texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
contains gluten
FAQ
Can I use fresh peas instead of frozen?
Yes, fresh peas work well. Add them with the shallots and cook for 3-4 minutes until tender before adding other vegetables.
How long will the curried mayonnaise keep?
Store covered in refrigerator for up to 5 days. The curry flavors actually improve after a day of melding together.
Can I freeze these wraps?
The vegetable filling freezes well for up to 3 months, but assembled wraps don't freeze well due to the mayonnaise and texture changes.