Healthy Potato and Pigeon Pea Wraps With Tzatziki- A Delicious On The Go Meal. Paleo. Nut & Soy free. Kid Friendly
Potato And Pigeon Peas Wraps with Tzatziki is a wholesome meal that you can relish when you are on a train or waiting in a lobby or pretty much any where you fancy just because you did not have the time to wolf down a meal at a table. You get my point, don’t you? These Potato And Pigeon Pea Wraps with Tzatziki is complete with all the goodness that one can want- Potatoes, Wheat tortillas, Creamy Tzatziki, Crunchy Onions and tangy Tomato dip to balance all that deliciousness.
I put together these wraps one afternoon when i was bored out of my mind. And i was alone for lunch. Everything that i needed to eat this Potato and Pigeon Peas Wraps With Tzatziki was sitting prettily in the fridge. Oh yeah and out side, the sun was blazing, making it a perfect excuse to not cook in the kitchen. These Potato Pigeon Peas Wraps with Tzatziki is just a guideline. You can add more to this and make it a heavier meal. For a vegan Potato Pigeon Peas Wraps, just omit the Tzatziki. But oh gawd! that would be so cruel to my heart. So now, shall we make some Potato Piegeon Peas Wraps With Tzatziki?
Recipe For Potato And Pigeon Peas Wraps With Tzatziki And Tomato Mint Spread
Ingredients
For The Filling:
Potato Pigeon Peas Curry 1/2 c
Tzatziki sauce 2 tbsp
Tomato Pudina Chutney 1 tbsp
Onion 1 small thinly sliced
Cucumber slices 8
Coriander leaves 2 tbsp chopped finely
Directions
I used regular Chapathis that i make at home as the outer cover for this wrap recipe. But you can also use store bought tortillas. Or try these Palak Parathas Or Whole Wheat Spinach Tortillas for a healthy twist. Heat a griddle.
Place the tortillas on the griddle and cook till brown spots appear on both sides, flipping over every 30 secs.
Now, let the tortillas cool down a bit.
Once cool, place the tortilla on a flat surface.
Spread the tomato mint chutney evenly over the tortilla.
Place the onion and cucumber slices vertically on one end of the tortilla.
Over this, place the aloo tuvar curry spreading the curry along the same vertical direction as the cucumber slices.
Now top the curry with tzatziki.
Once done, roll the tortilla beginning from the filling side, gently but firmly.
Slice into two and serve.
Potato And Pigeon Pea Wraps With Tzatziki
Ingredients
- Whole Wheat Tortilla 1
- For The Filling
- Aloo Tuvar Curry 1/2 c
- Tomato Mint Chutney 1 tbsp
- Tztaziki 2 tbsp
- Onion 1 small thinly sliced
- Cucumber slices 8
- Coriander leaves 2 tbsp chopped finely
Instructions
- Heat a griddle.
- Place the tortillas on the griddle and cook till brown spots appear on both sides, flipping over every 30 secs.
- Now, let the tortillas cool down a bit.
- Once cool, place the tortilla on a flat surface.
- Spread the tomato mint chutney evenly over the tortilla.
- Place the onion and cucumber slices vertically on one end of the tortilla.
- Over this, place the aloo tuvar curry spreading the curry along the same vertical direction as the cucumber slices.
- Now top the curry with tzatziki.
- Once done, roll the tortilla beginning from the filling side, gently but firmly.
- Slice into two and serve.
Notes
The links for recipes of tortilla, Potato and Pigeon Peas Curry, Tzatziki and Tomato Mint Chutney is given above this recipe card.
Omit the Tzatziki for a vegan wrap.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
I am a wrap person Anu lovely variation I will try for sure
Wow this is such a healthy complete nutritiously packed meal on the go!!