Not a samoa, not a mimosa—it’s a samosa! If you don’t eat Indian food often, you might not be familiar with this pocket of deliciousness, so let me enlighten you. A samosa features fried or baked dough that’s stuffed with a savory filling, liked spiced potatoes, peas, onions, lentils or meat. You’ll generally see them listed on menus as appetizers, and they’re typically served with a complimentary chutney (aka, a fancy word for “dipping sauce”). In short, they’re good,

Inspiration struck the other day. Instead of frying it, could a samosa work as a wrap? The answer is a resounding yes! We used low-carb whole wheat tortillas and grilled them until they were GBD—golden brown and delicious. While the wraps were killer, the cilantro mint chutney might’ve been the best part of the dish. Super bright and aromatic, the sauce is the perfect compliment to the hearty spices found in the wrap. Get to dippin’!

INGREDIENTS - WRAPS

1 lb. baby potatoes
1 cauliflower head, cut into small florets
1 yellow onion, diced
4 garlic cloves, minced
1 - 14.5 oz. can cannellini beans, drained & rinsed
1 bag frozen peas, cooked according to package directions
1 - 2 in. block of fresh ginger, peeled and minced
1 T. garam masala
1 t. turmeric
1/2 t. ground coriandar
1/4 t. cayenne pepper
1/2 c. water
Juice of 1/2 a lemon
1 T. olive oil + 1/4 c. olive oil
1/4 c. fresh cilantro, chopped
Salt & pepper, to taste
Burrito-sized whole wheat flour tortillas
Olive oil cooking spray

INGREDIENTS - CHUTNEY

2 1/2 c. fresh cilantro
1/4 c. fresh mint
1/4 of a yellow onion, chopped
Juice of half a lemon
1 T. maple syrup
Salt & pepper, to taste

STEPS

1) Preheat the oven to 400 degrees. Add the potatoes to a large pot and cover with water. Bring to a boil and, once boiling, cook for 10 minutes. Remove from heat and drain.

2) Spray a pan with olive oil cooking spray. Carefully cut the cooked potatoes in half and place them cut-side down on the pan. Spray the tops of the potatoes with more olive oil cooking spray and season with salt and pepper.

3) Cut the cauliflower into small florets. Toss with 1/4 c. olive oil and season with salt and pepper. Pour the cauliflower onto a separate pan and spread evenly.

4) Place the potatoes and the cauliflower in the oven. Cook for 20 minutes, remove and toss, then cook for an additional 20 minutes.

5) Pour one tablespoon olive oil into to a large pan or wok over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, for three minutes.

6) Add the garam masala, turmeric, coriander and cayenne and toss well to coat. Cook for another two minutes.

7) Add the cauliflower, beans, water and lemon juice and cook, stirring frequently, for about five minutes or until the liquid cooks off.

8) Remove the skillet from the heat and add the peas and cilantro. Toss well to combine.

9) Assemble your wraps by scooping a bit of the samosa mixture, about the size of your palm, onto the edge of a tortilla. Roll the tortilla, tucking in the sides, until the wrap is formed. Repeat the process for additional wraps.

10) Heat a pan or skillet over high heat and spray with olive oil cooking spray. Place the wrap onto the pan and use a spatula or weight to press it down. Cook for a couple of minutes, flip, then cook for a couple more minutes or until both sides are crispy and browned. Repeat the process for additional wraps.

11) Add all of the chutney ingredients to a small food processor and purée until smooth. Cut the samosa wraps in half, then serve with the chutney for dipping.