Samosa Wraps

I absolutely love Susan’s recipes and I often peruse her recipe section for inspiration.  When I found her Samosa Wraps, I knew right away that I needed to make them.  I love Indian food and these just looked so simple and delicious. 

And they are! 

I changed a few things – most importantly using sweet potato instead of gold and swapping ground chicken in place of tofu (but you can easily make this vegan by using extra firm tofu or simply using twice the amount of potatoes instead). 


Chicken Samosa Wraps


  • 2 medium sweet potatoes [about 1 lb]
  • ~8 oz chicken breast – ground or whole + then shredded  
  • 1 medium onion – chopped
  • 1 c frozen peas
  • 1 medium tomato – diced
  • 1 Tbsp fresh ginger – minced
  • jalapeno pepper to taste – finely diced
  • 2 tsp curry powder
  • 1/2 tsp coriander
  • 3/4 tsp cumin
  • cayenne pepper to taste
  • 1 Tbsp lemon juice
  • salt + pepper to taste

  • 6 ezekiel or whole-grain tortillas

Boil potatoes in water until tender.  Remove from water and cool, then peel and cut into 1/4’’ cubes. 

Heat a deep non-stick skillet to medium-high.

Cook onion until translucent, then add chicken and cook through.

Add the rest of the ingredients [peas, tomato, ginger, pepper, lemon, and spices] and cook until peas thaw. 

Finally, mix in the potatoes and stir, then simmer for about 10 minutes, or until most of the liquid is evaporated. 

Warm tortillas and place 1/6 of filling in center of a wrap, then roll it up.


Enjoy!  Makes 6 servings [they are especially excellent topped with chutney and/or yogurt [I used goat yogurt].

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


2 thoughts on “Samosa Wraps

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