Tortilla wraps can make great lunches depending on what you are filling them up with. I usually make these wraps when I am in a hurry. Just stuff them with whatever veggies you have in the fridge and you have a good meal ready in few minutes.
The other day I got a big pack of wheat tortillas from the grocery store and ended up making a lot of wraps. This one with spicy potato and onion filling was my favorite. In this recipe, boiled potatoes are marinated with yogurt, onions and spices and then cooked in a pan till light golden brown in color. The filling is then topped with some cheese and green coriander chutney.
Ingredients
4 to rtillas
1 tbsp tomato ketchup
½ tsp cumin seeds
1-2 tsp oil
2 potato boiled & cut into small cubes
1 onion cut into cubes
1.5 tbsp yogurt
½ tsp cumin powder
½ tsp chaat masala
½ tsp paprika powder
¼ tsp garam masala
1 tsp ginger-garlic paste
1 tsp kasturi methi
salt to taste
onions sliced and mixed with lemon juice and chaat masala
cheese grated
tomato ketchup
green coriander chutney
Method* Boil the potatoes and cut them into small cubes. Do not over-boil them else they will turn too mushy. Dice the onions into cubes.
* In a large bowl, mix together all the ingredients listed under to marinate. Let the marinated mixture sit for 30 minutes.
* Heat 1-2 tsp of oil in a pan, once hot add the cumin seeds.
* Once the cumin seeds crackle, add the marinated mixture and also add 1 tbsp tomato ketchup. Mix everything together.
* Cook with mixture for 7-8 minutes on medium-low flame.
* Remove the pan from heat once done.
* Take a tortilla and apply some green coriander chutney in the middle, place the potato mixture on top and garnish it with sliced onions, cheese, tomato ketchup and some chaat masala.
* Fold the tortilla to form a wrap.
* To serve, cut the wrap into 2 pieces, heat some oil in a pan and cook the wrap for 1-2 minutes from both sides or till you see few light golden brown spots of surface.
* Serve immediately with any sauce or dip of your choice.