Curried Chipotle Potato Spinach And Cheese Wraps Recipes

INDIAN CURRIED POTATO WRAP

Steps:

• Preheat the oven to 350. Lightly oil a baking dish.
• Place the potatoes an dsalt in a small pot with water to cover and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When the potatoes are tender, drain and mash them with the cream cheese, and set aside.
• Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium heat for about 10 minutes, until translucent (or, if you're brave, 20 minutes until a deep golden brown - but watch carefully to keep from burning!). Add the ginger, cinnamon, turmeric, and cayenne and cook for 1-2 minutes, stirring constantly. Add the peas and tomatoes, cover, and cook on low heat just long enough to heat through. Stir the cook vegetables and the lemon juice into the mashed potatoes. Add salt to taste.
• Place a generous 1/3 cup of the filling at the bottom of each wrap and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil, and bake for 10-15 minutes, until hot.

FETA, SPINACH AND SWEET POTATO WRAP

Steps:

• I do this in the food processor, but mostly it's also easy by hand.
• Chop the spinach and the feta cheese together so they form an evenly blended mass.
• Peel and chop the sweet potatoes and put them in water to cover.
• Bring to the boil, and cook until just tender.
• Dice the bell peppers and onion and set aside.
• When the potatotes are done, drain and stir in the spread and the curry spices, basil, garlic powder and sweetener. Season with salt and pepper.
• Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed.
• Place the potato chunks on top spreading them out.
• Top with the diced peppers and onion.
• Fold in the sides of the tortilla toward the middle, leaving about 1/3 open space in the middle (no the sides do not touch). Fold the bottom third over the two sides and then continue on folding until the tortilla is closed.
• Tuck in loose side edges.
• Bake in the oven at 425F until the tortillas brown and puff.
• Serve after a brief cooling as a hefty lunch.