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Curried Pea And Potato Wraps


1 tablespoon vegetable oil
1 tablespoon brown mustard seeds
1 teaspoon cumin
½ teaspoon curry powder or turmeric
1 onion, thinly sliced
1 jalapeño chilli, minced
12 ounces small red potatoes, quartered
1 teaspoon salt
1 cup water
Juice of 1 time
1 cup frozen green peas
2 tablespoons raisins (optional)
½ cup chopped cilantro
6 (8- to 10-inch) whole wheat tortillas
3 cups hot cooked rice
Sour cream


Makes: 6


Heat the oil in a skillet. Add the mustard seeds, cumin and curry powder and cook until the mustard seeds begin to pop, stirring constantly. Add the onion and jalapeño chilli and cook for 5 minutes or until the onion is tender, stirring frequently. Add the potatoes, salt and water. Cook, covered, for 10 minutes or until the potatoes are tender, adding more water if necessary to cover the bottom of the skillet.

Stir in the lime juice. Add the peas, raisins and cilantro and cook until heated through. Spoon equal amounts of the potato mixture onto each tortilla. Top each with ½ cup of the rice. Roll to enclose the filling, tucking in the ends. Serve with sour cream.

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