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These folded aloo masala wraps are perfect for dinner, lunch or even game day. Aloo masala, greens, green chutney, cucumber slices, pomegranate seeds and vegan cheese are folded inside these wraps, then pan-fried until they’re golden, warm and crispy.
These folded vegan wraps are…
- easy to make
- healthyish, as they’re packed with veggies and greens!
- perfect for game day!
Ingredients for folded aloo masala wraps
- Tortilla wraps: you’ll need large tortilla wraps.
- Boiled potatoes: boil potaotes with the skin on and once they’re fully cooked, allow to cool slightly, remove the skin and mash!
- Carrot: you’ll only need one, diced into mini cubes.
- Bell pepper: I like to use either green or red bell peppers but use whatever you have at home! Cut them into small chunks.
- Onion: use red, white, whatever you have at home. Dice them!
- Cucumber: medium-thin sliced cucumbers add a ‘cooling’ element to these wraps!
- Greens: I used a bag of pre-washed greens, but feel free to use whatever you have at home. If you’re not using pre-washed greens make sure they’re dry before adding to the wraps otherwise it might cause the wraps to become soggy.
- Spices: ground turmeric, chilli powder, chaat masala, black pepper and salt.
- Fresh Coriander: washed and chopped.
- Green chutney: click here for my recipe!
- Pomegrante seeds: juicy, sweet pomegrate seeds add so much brightness to these wraps!
- Sev: it’s a popular Indian snack, that’s made from chickpea flour. You can find this at your nearest Indian supermarket!
- Vegan cheese: I like to use a block of vegan cheese rather than pre-grated as I find the block cheese melts better!
All about the aloo masala filling
Heat oil in a pan, add in the garlic and cook for 30 seconds. Add in the onions and cook until translucent. Mix in the bell pepper, carrot and all the spices. Cook for another 5-7 minutes. Add the mashed potatoes, mix and cook for another 3 minutes. Transfer into a bowl to cool slightly.
Assembeling the tiktok inspired wraps
Create a slit from the centre to the edge (like in the picture above). Add aloo masala on the bottom left quarter of the wrap, top with sev, pomegranate and fresh coriander. Add the greens on the top left. Spead around one tablespoon on the top right, top with sliced cucumbers. On the last quarter add grated vegan cheese. Fold the wrap starting from the aloo masala side up to the greens, next fold towards the chutney and cucumbers. Finally, fold one more time.
Heat a pan with a little olive oil, and with the cheese side down, place the folded tortilla wrap into the pan. Cook until golden and crispy. Flip and repeat. Enjoy warm!
FAQ’s
Mine wasn’t but it can be! Just use gluten-free wraps!
Yes! Make the aloo masala filling, and refrigerate for up to 3 days.
These taste best fresh, so if you want to just store the filling in the fridge until you’re ready to eat these wraps!
More vegan recipes you’ll love
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Ingredients
Aloo Masala
- 1 tbsp oil
- 1 cup mashed potatoes
- 1 tsp grated garlic
- 1/2 cup diced bell pepper
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1 tsp chaat masala
- 1/4 tsp chilli powder
- 1/8 tsp ground turmeric
- salt and black pepper
Wrap fillings
- 4 wraps
- 2 cups chopped greens of choice
- 1 cup grated vegan cheese
- 3/4 cup pomegrante seeds
- 1–2 tbsp chopped coriander
- 4–5 tbsp mint coriander chutney
- 3/4 cucumber (sliced)
- 1/4 cup sev
Instructions
- Aloo masala: heat oil in a pan over medium heat, add garlic and cook for a few seconds. Add onions, cook until translucent. Add carrots, bell pepper and spices. Cook for 5-7 minutes. Add mashed potato, and cook for 3 minutes. Transfer into a bowl to cool slightly.
- Assembly: create a slit from the centre to the edge. Add aloo masala on the bottom left quarter of the wrap, top with sev, pomegranate and fresh coriander. Add the greens on the top left. Spead around one tablespoon on the top right, top with sliced cucumbers. On the last quarter add grated vegan cheese. Fold the wrap starting from the aloo masala side up to the greens, next fold towards the chutney and cucumbers. Finally, fold one more time.
- Crisp up: heat a pan with olive oil, and with the cheese side down, place the folded tortilla wrap into the pan. Cook until golden and crispy. Flip and repeat. Enjoy!
Nutrition
- Calories: 180
