Curried Chipotle Potato, Spinach and Cheese Wraps

15 Reviews

Prep: 10 min
Cook: 25 min
Ready In: 35 min

“Simple warm spicy wrap. Milk or half and half can be substituted for the cream.” - by Smadera

Ingredients

4 small red potatoes
2 tablespoons olive oil
curry paste, to taste
2 tablespoons cream
4 slices Muenster cheese
2 (10 inch) flour tortillas
2 cups baby spinach, rinsed and dried
1/4 cup chipotle salsa, or to taste

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Metric US

Original recipe yields 2 servings

Directions

Bring a small pot of salted water to a boil. Cook potatoes in boiling water until tender but still firm, about 15 minutes. Drain, cool and chop.
Heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. Stir in curry paste and cream over low heat. Place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
To assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. Heat in the microwave for twenty seconds, then enclose the tortillas around the filling.

Nutrition

Amount Per Serving (2 total)

Calories
883 cal
44%

Fat
41.9 g
64%

Carbs
102 g
33%

Based on a 2,000 calorie diet

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Reviews (15)

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Daniel den Hoed

Jun. 5, 2007

"I thought this recipe was good, but if I made it again I would make some changes. The flavors are good. The filling reminds me of samosas but next time I would add more such as green chiles and peas..." See more. I also microwaved the potatoes instead of boiling because it is easier. My husband suggested adding sour cream or milk or something more to it to make it a bit saucier because with the tortillas it ends up dry. It was quick to make and tasty so I have no complaints but it was not great yet."

Megan L.

Jan. 17, 2007

"These wraps were different and delicious! My sister is a vegetarian so I am always trying to find a good recipe with flavor that I too can enjoy. I did not have curry paste on hand so I just made a ..." See moremixture of olive oil, curry powder, onion powder and garlic powder which worked out just fine. This recipe is a keeper in my book!"