Vegetarian Spinach & Potato Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 40 min · vegetarian, vegan

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Ingredients

• 2 medium Large potatoes
• 2 cups Fresh spinach
• 1 large Onion
• 2 Garlic cloves
• 2 Whole wheat tortillas
• 1/2 tsp Cumin powder
• 1/4 tsp Garam masala
• 1/4 tsp Turmeric powder
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Peel and dice the potatoes into small cubes. Boil or steam until tender, about 10 minutes. Drain and set aside.
2. While potatoes are cooking, finely chop the onion and garlic. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
3. Add cumin, turmeric, and garam masala to the skillet; cook for 1 minute until fragrant.
4. Stir in the cooked potatoes and cook for another 5 minutes, allowing flavors to meld. Season with salt and pepper to taste.
5. Add the fresh spinach to the skillet; cook until wilted, about 2 minutes. Mix well and remove from heat.
6. Warm the whole wheat tortillas in a dry skillet or microwave for 15 seconds. Divide the spinach-potato mixture evenly among the tortillas.
7. Roll up each tortilla to form a wrap. Serve warm or at room temperature.
8. Optional: Serve with a side of yogurt or chutney.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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