Spiced Potato and Chickpea Curry Wraps with Mango Chutney
These hearty wraps combine tender spiced potatoes and chickpeas in a fragrant curry filling enhanced with warm spices like garam masala, cumin, and cinnamon. The mixture is wrapped in soft tortillas with optional mango chutney for a sweet-tangy contrast. Perfect for meal prep lunches or casual dinners, these wraps offer satisfying plant-based protein and bold Indian-inspired flavors. The potato mixture can be lightly mashed for easier wrapping and better texture distribution.
Ingredients
- 1 ½ pounds potatoes
- 1 tablespoon vegetable oil
- 2 cups chickpeas
- 2 teaspoons mustard seeds
- 1 large onion
- 4 garlic cloves
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 small jalapeno
- ½ teaspoon salt
- ⅝ cup vegetable stock or water
- 1 cup peas
- 6 large soft tortillas
- ½ cup mango chutney(optional)plain yogurt1:1vegetarianadds dairy
cooling contrast
Instructions
- 1
Cut potatoes into 1/2-inch cubes without peeling unless desired
- 2
Heat oil in large skillet over medium heat
- 3
Add mustard seeds and cook until they start to jump and pop
- 4
Add onions and cook over low heat until soft, stirring frequently
- 5
Add remaining spices, salt, jalapeno and potatoes
- 6
Stir for a minute or two until everything is nicely mixed
- 7
Add water or stock, stir, cover and simmer for 15-20 minutes until potatoes are tender
- 8
Add peas, cover and cook for another 5 minutes
- 9
Mash mixture lightly if desired
- 10
Cool for 15 minutes
- 11
Spread about 1 tablespoon chutney down middle of each tortilla
- 12
Place 1/2 to 2/3 cup potato mixture over chutney
- 13
Wrap like a burrito
Tips
Leave potato skins on for added texture and nutrition, or peel if you prefer a smoother filling.
Lightly mash the curry mixture after cooking to help it hold together better when wrapping.
Let the filling cool completely before assembling wraps to prevent tortillas from becoming soggy.
Good to Know
Refrigerate assembled wraps for up to 3 days wrapped individually in foil or plastic wrap.
Make potato mixture up to 2 days ahead and refrigerate. Reheat gently before assembling wraps.
Serve at room temperature or warm. Cut in half diagonally for easier eating.
Common Mistakes
Don't skip the cooling time to avoid soggy tortillas from hot filling.
Toast mustard seeds just until they pop to avoid bitter burnt flavor.
Substitutions
FAQ
Can I make these wraps ahead of time?
Yes, you can assemble wraps up to 3 days ahead and refrigerate wrapped individually. The filling can be made 2 days in advance.
What if I don't have garam masala?
Substitute with equal parts ground cardamom, black pepper, and extra cumin, or use curry powder as a quick alternative.
Can I freeze these wraps?
Yes, wrap assembled wraps tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in refrigerator before serving.