Curried Chipotle Potato, Spinach and Cheese Wraps Recipe - Allrecipes.com
Curried Chipotle Potato, Spinach and Cheese Wraps Recipe
  • READY IN 35 mins

Curried Chipotle Potato, Spinach and Cheese Wraps

Recipe by  

"Simple warm spicy wrap. Milk or half and half can be substituted for the cream."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
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 mixture of olive oil, curry powder, onion powder and garlic powder which worked out just fine. This recipe is a keeper in my book!

 
Most Helpful Critical Review
Jun 05, 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. 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.

 
Jan 22, 2009

This was delicious! I just became a vegetarian, and I found this recipe and my husband made it for me, and I fell in love. I am not a huge fan of curry, but LOVED it in this recipe!!

 
Jun 26, 2007

Really good and quick to make. I used American cheese and yogurt instead of Muenster and milk because that's what I had.

 
Sep 01, 2009

This has become one of my favorite easy meals. I sometimes use evaporated milk instead of the cream. It's less expensive and has less fat.

 
Aug 21, 2013

This was different and good! I wasn't sure which kind of curry paste to use, so I used green, and that was fine. I did have to add some salt to the potatoes, but other than that, I kept the recipe the same. I would make this again! Thanks for sharing. :)

 
May 15, 2011

I've never used chipotle salsa prior to trying this recipe. I think I would have preferred regular salsa as the strong flavor of the chipotle salsa totally overwhelmed the flavor of the other ingredients, including the curry.

 
Oct 26, 2010

This was really good and filling. I dont hang on to many recipes but this is a keeper.

 

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Nutrition

  • Calories
  • 883 kcal
  • 44%
  • Carbohydrates
  • 102 g
  • 33%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 41.9 g
  • 64%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 986 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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