Oh hello — meet your new favourite meal.
Samosa wraps.
Delicious, colourful and perfect for sharing.
If you love Indian flavours, these samosa wraps will hit the spot. Spiced Bombay potatoes combine with chickpeas and peas for a hearty filling, while minty yoghurt, shredded carrot and tangy pickled red onions add freshness and crunch. Assemble them, eat with your hands and expect a second serving — they’re seriously moreish.
These wraps are ideal for sharing — lay out a spread and let everyone build their own. The recipe is straightforward and relatively quick, and most components can be made ahead and reheated. Don’t skip the pickled red onions: they only take a few minutes and lift the whole dish from great to unforgettable.
I’ll let the photos do most of the talking, but trust me — these samosa wraps taste as good as they look. They’re vibrant, satisfying and packed with flavour.
If you make them, tag me on Instagram @georgieeatsuk or use #georgieeats — I love seeing your recreations. Keep smiling!
G x
SAMOSA WRAPS
Spiced Bombay potatoes with chickpeas and peas, fresh minty yoghurt, shredded carrot and zingy pickled red onion — all wrapped up for a tasty, hand-held meal.
Main Course
Indian
Ingredients
For the Samosa Mix
-
2
medium potatoes
peeled & diced into 1 inch cubes -
1
tbsp
olive oil -
1 400
g can
chickpeas
drained & rinsed -
150
g (1 cup)
frozen peas -
3
cloves
garlic
minced -
1
thumb sized piece
ginger
grated -
2
tsp
cumin -
1
tsp
ground coriander -
1
tsp
garam masala -
½
tsp
turmeric
For the Yoghurt Sauce
-
30
g (1 bunch)
fresh coriander -
15
g (1/2 bunch)
fresh mint
leaves only -
2
green chilli
seeds removed -
Juice
1
lime -
125
g (1/2 cup)
Greek yoghurt -
1
clove
garlic
peeled
To Serve
-
8
wraps -
1
carrot
finely sliced -
Sprinkle
fresh coriander -
1 batch
pickled red onions
Instructions
-
Bring a large pan of water to the boil and add the diced potatoes. Boil for 12–15 minutes until tender but still holding shape. Drain and let them steam dry.
-
Heat the oil in a large frying pan. Add the potatoes, chickpeas, peas, garlic, ginger, spices, a generous pinch of salt and pepper, and 4 tablespoons of water. Stir to combine and cook over low–medium heat for about 15 minutes, stirring regularly, until heated through and flavours meld.
-
Meanwhile, make the yoghurt sauce by blending the coriander, mint, green chilli, lime juice, Greek yoghurt and peeled garlic with a large pinch of salt. Taste and adjust seasoning, then chill until ready to serve.
-
To serve, spread a spoonful of yoghurt sauce on a wrap, top with the samosa mix and garnish with shredded carrot, fresh coriander and quick pickled red onions. Fold and enjoy, dipping into extra sauce if you like.
Recipe Notes
Quick pickled red onions make a big difference to this dish — they’re easy to prepare and add bright acidity. Make them shortly before serving or ahead of time.
All components can be prepared in advance and stored in the fridge. Reheat the samosa mix in a pan over medium heat until piping hot before serving.
Leftovers keep well in airtight containers in the fridge for up to 3 days. Reheat the filling before assembling wraps.
If you prefer, serve the samosa mix as a salad topping or with rotis instead of wraps. For vegan options, swap to a dairy-free yoghurt such as coconut yoghurt. For gluten-free, use gluten-free wraps.