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When I crave a quick dish to take on the go I make this Samosa wraps! I love filling a soft whole-grain tortilla with spiced potatoes, sweet peas, and protein-packed tofu. They are ready in just 45 minutes and taste better than the store-bought version, with warm spices and fresh jalapenos. Plus, they are easy to make, vegan and can be made gluten-free.
One of my favorite Indian snacks of all time is samosas, with their crispy, flaky, spicy, and slightly sweet filling wrapped in a golden crust. They are super addicting and delicious, but not exactly healthy, which is why I decided to remake them into these lighter, nutritious samosa wraps, inspired by other favorite Indian dishes like this chana masala I love to make for my family.
We love these samosas wraps version so much that I pack them for road trips and school lunches since they are easy to carry and not messy. They work fantastic for a quick lunch or light dinner, and if you enjoy simple meals like this, my naan bread pizza is another easy family favorite. These vegan samosa wraps also make great leftovers and can be thrown together ahead of time.
I love this recipe because it packs all the familiar flavors of a classic samosa into a quick and healthy meal. When my friend came back from his travels in Asia, he kept talking about the street food flavors he missed, and this wrap brought those spiced dishes right into our kitchen, which he loved. As a nutritionist and health coach, I also appreciate that it is vegan, can be made gluten free, and is full of nutrients from potatoes, peas, tofu, and spices.
Making this healthy samosa recipe is pretty easy, just follow my directions. I start by sautéing the ginger and jalapeño first because it makes such a fragrant, flavorful base before I toss in the potatoes and tofu for that perfect hearty texture. And guess what? This little step makes a big difference since I can control the spices and heat, keeping the filling much lighter than the deep-fried samosas my kids see in shops.
These samosa wraps were a total hit when I made them to welcome our new neighbor. The next weekend they invited me over to cook samosas together, and I had so much fun sharing tips while the kids played and enjoyed the wraps. They are hearty and full of warm spices without any deep frying, and both my kids and our neighbors kept coming back for another wrap.
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🥘 Ingredients
This Amy’s Indian Samosa Wrap copycat has very similar ingredients to the store-bought version. Here’s what I use to make these flavorful samosa wraps.
Potatoes, Onions, Green Peas and Tomatoes: This is the base of a traditional samosa filling, so this samosa burrito wouldn’t be complete without these ingredients!
Tofu: I use extra firm tofu for texture and added protein.
Spices: Curry powder, ground coriander, sea salt, ground cumin, and cayenne paired with fresh ginger and jalapeños recreate the flavors of a classic samosa filling.
Whole Wheat Tortillas: I can’t make these samosa wraps without a wrap to hold the filling! I like soft-baked whole wheat tortillas for extra fiber and whole grains.
Cashews: I add chopped cashews for crunch and texture.
Sweet Tamarind Chutney: I find this at the Indian grocery store or in the international aisle of my local store. It’s sweet, spicy, and perfect for drizzling over the wrap, or you can use tamarind date chutney.
Lemon Juice: I finish the wrap with a squeeze of lemon for a touch of acidity.
🔪 How To Make
Here are the steps on how I make this delicious samosa wrap snack.
Prep Tofu, Saute Veggies: I squeeze the tofu lightly to remove as much water as possible, then cut it into small cubes. I cut the potatoes into small cubes as well, keeping them about the same size as the tofu. I heat a large nonstick skillet over medium heat, add olive oil and onion, and cook until the onion turns translucent, then add the peas, tomato, ginger, and jalapeño and cook, stirring, until the peas thaw.
Cook Potatoes and Tofu: I add the potatoes and tofu to the skillet along with 1/2 cup of water, salt, curry powder, coriander, cumin, and a pinch of cayenne if I want some heat. I bring it to a boil, then cover and let the savory filling simmer for about 15 minutes, adding a bit more water if needed. Smaller potato cubes cook faster, which I always keep in mind to save time!
Finish Filling: I remove the cover and let the potato filling cook until most of the liquid has evaporated and the potatoes are fork-tender. Then I add a squeeze of lemon juice and stir everything together to combine.
Prep Wrap: I warm the tortillas or naan according to the package directions, then scoop about 1/6 of the tofu, potato, and pea filling into the center of each spicy samosa wrap.
Add Toppings: I top each wrap with a tablespoon of chopped cashews and drizzle on some sweet tamarind chutney for the perfect finishing touch.
Wrap Tortilla: I fold the sides of the wrap in first to secure all the filling before rolling it up.
Finish Wrap: I roll the wrap like a burrito and place it seam side down on a cutting board to keep everything secure.
Serve: I cut the Indian samosa wrap in half and dig in, enjoying all the bold, fresh flavors in every bite.
My #1 Secret Tip for this recipe is to remove as much liquid from the tofu as possible. I usually press it for 10–15 minutes beforehand so it is not watery and holds together nicely while cooking.
Other Tips To Keep In Mind:
- Cut the potatoes small: The smaller I cut the potatoes, the faster they cook. I like to cut them the same size as the tofu cubes for even cooking.
- Adjust the spices: I like to adjust the heat in this Indian potato burrito to suit my preferences. If I want it milder, I cut back on the cayenne and jalapeño.
- Wrap the tortilla tightly: I make sure to wrap the tortilla tightly so none of the ingredients fall out while I am eating it.
- For meal prep: If I am short on time, I like to make the filling ahead and assemble this spiced potato chickpea burrito on the day I plan to serve it.
- Make for a crowd: This samosa wrap recipe is perfect for a crowd. Each batch makes six wraps, so I multiply it based on how many people I am serving. When I make them in bulk, I like to wrap each burrito in plastic wrap and keep them on a baking sheet until it’s time to serve.
📖 Variations
I love trying different flavors with this tofu cream cheese, and I like to mix in a few simple ingredients to make each version unique.
Cheesy Veg Delight: I add 1/4 cup shredded vegan cheese to the filling for extra creaminess. The cheese melts into the potatoes and tofu, making each bite rich and satisfying.
Chickpea Power Wrap: I replace half of the potatoes with 1 cup cooked chickpeas for more protein and texture. The chickpeas make the wrap hearty and filling for lunch or dinner.
Spinach Green Boost: I stir in 1 cup chopped fresh spinach at the end of cooking the filling. The spinach wilts nicely and adds a bright green color and extra nutrients.
🍽 Serving Suggestions
For a heartier dinner meal, I pair these samosa wraps with a warm bowl of yellow dal or my vegetable vindaloo to make the meal super satisfying. For a fun lunch on the go I like to serve the wraps with vegetable au gratin or a side of vegan quinoa patties to keep it wholesome for my kiddos.
🧊 Storage Directions
Refrigeration: I let them cool and place them in an airtight container. If I pre-wrap them, I usually use plastic wrap or foil to keep them together, and they last 1-2 days in the fridge. If I store the tortillas and filling separately, they last 4-5 days. I keep the tortillas in one container and the filling in another, then wrap everything when I am ready to serve.
Freezing: I do not freeze these wraps since tofu changes texture when frozen and thawed.
Reheating: If the wraps are already pre-made, I gently heat them in the microwave or toaster oven until warm. If I have stored everything separately, I reheat the filling in the microwave or in a skillet with a little oil and warm the tortillas in the microwave, then wrap everything and serve.
❓Recipe FAQs
If my cream cheese is watery, it is because I did not press enough moisture from the tofu. I lightly press the tofu before blending to achieve a thick and creamy texture.
If my cream cheese is too thick, I add a little almond milk or lemon juice and blend again until it reaches the right consistency.
My cream cheese becomes grainy if I do not blend it long enough. I blend until it is completely smooth and scrape down the sides of the food processor to make sure everything is incorporated.
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📋 Recipe Card
Samosa Wraps
When I crave a quick dish to take on the go I make this Samosa wraps! I love filling a soft whole-grain tortilla with spiced potatoes, sweet peas, and protein-packed tofu. They are ready in just 45 minutes and taste better than the store-bought version, with warm spices and fresh jalapenos. Plus, they are easy to make, vegan and can be made gluten-free.
Servings: 6 servings
Calories: 370kcal
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Squeeze tofu lightly to remove as much water as possible. Cut into small cubes. Cut the potatoes into small cubes as well (I like making the tofu cubes and the potato cubes the same size).
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Heat a large non stick skillet over medium heat. Add olive oil and onion. Cook until onion begins to become translucent. Add peas, tomato, ginger, jalapeno pepper. Cook, stirring, until peas thaw.
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Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne (optional). Cover and simmer for about 15 minutes, adding more water if necessary. Note: the smaller the potato cubes are, the faster they will cook!
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Remove cover and cook until most of the liquid has evaporated and the potatoes are fork tender. Add lemon juice and stir to combine.
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Warm tortillas or naan according to package directions. Place 1/6 of the filling in the center of the wrap, top with 1 Tbsp cashews.
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Top with a drizzle of the Tamarind Chutney, wrap, and enjoy!
- My #1 Secret Tip for this recipe is to remove as much liquid from the tofu as possible. I usually press it for 10–15 minutes beforehand so it is not watery and holds together nicely while cooking.
- Adjust the spices: I like to adjust the heat in this Indian potato burrito to suit my preferences. If I want it milder, I cut back on the cayenne and jalapeño.
- Wrap the tortilla tightly: I make sure to wrap the tortilla tightly so none of the ingredients fall out while I am eating it.
- For meal prep: If I am short on time, I like to make the filling ahead and assemble this spiced potato chickpea burrito on the day I plan to serve it.
- Make for a crowd: This samosa wrap recipe is perfect for a crowd. Each batch makes six wraps, so I multiply it based on how many people I am serving. When I make them in bulk, I like to wrap each burrito in plastic wrap and keep them on a baking sheet until it’s time to serve.
- Cut the potatoes small: The smaller I cut the potatoes, the faster they cook. I like to cut them the same size as the tofu cubes for even cooking.
Serving: 1wrap | Calories: 370kcal | Carbohydrates: 58g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Sodium: 749mg | Potassium: 1054mg | Fiber: 9g | Sugar: 6g