Roasted Potato Wraps with Spiced Cheese Spread
These Roasted Potato Wraps with Spiced Cheese Spread make for a delightful and satisfying vegetarian meal that combines the earthy taste of potatoes, the creaminess of cheese, and a hint of spiciness, all wrapped up in warm tortillas. Whether you’re enjoying them as a tea-time snack, packing them for a lunch box, or whipping up a quick weeknight dinner, this recipe is versatile and packed with flavors. Here’s how to prepare these wraps in just 40 minutes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large Tortillas | 4 |
| Extra Virgin Olive Oil | 1 teaspoon |
| Potatoes (Aloo), half-boiled, wedges | 4 |
| Garlic, finely chopped | 3 cloves |
| Dried Oregano | For seasoning |
| Green Bell Pepper (Capsicum), thin strips | 1 |
| Onion, thinly sliced | 1 |
| Britannia Cheese Spread – Asli Pepper | 4 tablespoons |
| Sweet and Spicy Red Chili Sauce | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 6g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 300mg |
Preparation & Cooking Time
| Step | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total Time | 40 |
Servings
- Yields 4 wraps
Instructions
-
Prepare the Ingredients: Start by gathering all ingredients and prepping the vegetables. Ensure the tortillas are fresh and set aside any cooked rotis, if using.
-
Roast the Potatoes:
- Heat olive oil in a wok or skillet over medium heat.
- Add the finely chopped garlic, allowing it to sizzle and release its aroma.
- Toss in the sliced bell peppers and sauté for 2-3 minutes, until they soften slightly.
- Next, add the parboiled potato wedges and a pinch of salt. Sauté on medium-high heat, stirring frequently, until the potatoes are golden and roasted.
-
Season the Filling:
- Once the potatoes are golden, sprinkle dried oregano and drizzle with sweet and spicy red chili sauce.
- Stir to combine and coat the potatoes with sauce and seasoning. Remove from heat and set aside.
-
Toast the Tortillas:
- In a separate pan, lightly toast each tortilla with a little olive oil for extra crunch. Toasting the tortillas brings out their flavor and makes the wraps more robust.
-
Assemble the Wraps:
- Lay a toasted tortilla on a clean, flat surface.
- Spread a generous tablespoon of the Britannia Asli Pepper Cheese Spread over the surface. The cheese adds a creamy, protein-rich layer, balancing out the spiciness from the chili sauce.
- Add a portion of the roasted potatoes, bell peppers, and sliced onions on top.
-
Roll & Wrap:
- Gently roll the tortilla, tucking in the sides as you go for a neat wrap. Repeat this process for the remaining ingredients to make 4 wraps.
- For easy handling, wrap each roll in parchment paper.
-
Serve:
- Serve these Roasted Potato Wraps immediately for the best flavor and texture. They pair wonderfully with a cup of chai for a tea-time treat or can be enjoyed as a quick, hearty meal any time of day.
These wraps are both nourishing and delicious, perfect for a vegetarian lunch or dinner that satisfies without feeling heavy. Enjoy the interplay of textures and spices in every bite!
