Folded Aloo Masala Wraps

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

More vegan recipes you’ll love

• Tofu Tandoori Garlic-Coriander Naan Wraps
• Tangy Green Chutney
• Oven-Fried Aloo Chaat
• Authentic Chana Masala
• Oven-Fried Mushroom Chik’n With Hot Maple

Tried This Recipe?

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