Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Curried Potato Wraps

I got the idea for these from one of the cookbooks from the Moosewood Restaurant in upstate New York but was never quite satisfied with their recipe.  When I first tried the original I thought the rollups were too dry, I wanted it spicier as well and I'm still experimenting with the time the rollups should bake in the oven.  With this all in mind here's a really terrific side dish; the vegetarians in the family will love them and I'll report back with new ideas for these.

Another thing important to keep in mind in preparing this dish is that you really can't go wrong with the recipe unless you make the filling too soupy.  Beyond that you should try different spices, different ratios of ingredients - different ingredients for that matter.  Have fun with this as it's perfect for exercising your creativity.

Another thing about this dish is that it is so healthy and diet friendly.  It's very low in fat and calories, high in fiber and yet very, very filling.  This usually makes enough for four huge  or 5-6 normal size wraps.  If you do 4 large ones it really is enough for 8 (served with a salad or used as a side dish) so be sure to cut in half.

4 large   

Lavish bread or tortilla wraps

3 cups   

potatoes, cubed or sliced for boiling

½ cup   

cream cheese, softened

¾ cup   

mixed veggies (peas, carrots, corn - you decide)

½ cup   

chopped tomatoes

1 cup  chopped onion

2 cloves   

garlic, minced

1 tablespoon   

cooking oil

1 tablespoon   

fresh ginger, grated

½ teaspoon   

turmeric

¼ teaspoon   

cayenne

½ teaspoon   

ground cumin

1 tablespoon fresh lemon juice

Preheat oven to 350 degrees and coat a baking dish large enough to hold the wraps with cooking spray or oil.

Cook the potatoes until they are fork tender, about 10 minutes.  While the potatoes are cooking heat the oil in a skillet and sauté the onions and garlic until they have softened, add the ginger, turmeric, cumin and cayenne and stir well to combine.  Add the veggies and tomatoes and cook until just heated through.  Remove from heat.

When done drain and mash the potatoes with the cream cheese.  Stir in the tomato mixture adding the lemon juice.  Place up to one fourth (depending on the size of the wraps and how thick you want them) of the filling on the bottom half of the wrap and roll it up.  Place seam side down in the baking dish, cover with foil and bake for about 30 minutes.

When the wraps come out of the oven cut them into the serving size of your choice.  We like to serve these our creamy onion sauce ladled on top.


 

 

 

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