A wrap is an awesome food choice for time spent with friends and family.
Here are a few reasons why:
- You can eat them with your hands
- They’re highly customizable
- Leftovers can be used up for a quick meal
- They’re self-contained (making them great for picnics)
When you’re outside enjoying time spent with family and friends, the last things you want to deal with are utensils! So, wraps are pretty perfect for picnics, work lunches (sneak out to your car or a nearby park to enjoy some quiet time!), backyard campfires, boating, camping, and lots of other occasions.
I’ve been daydreaming about enjoying a delicious wrap filled with something flavourful and spicy, some crunchy lettuce, and a creamy sauce to add some moisture for weeks now. However, it wasn’t until I made one of my favourite quick dishes—potato curry—that I put this recipe together.
Wraps feel like comfort food to me.
I spent my teens and early 20s in Calgary, Alberta. In that time I ate a lot of food at the annual Calgary Stampede. The Stampede takes place every July for two weeks and is like THE thing to do during that time. In fact, if you’re not “Stampeding” every July there’d better be a good reason for it!
Therefore, work environments during the Stampede are pretty lax – most places of business participate in Stampede breakfasts (pancakes and other related things) and allow their employees to dress in jeans and casual button-up shirts (plus cowboy hats!).
The things most people enjoy about the Stampede experience are the food and the carnival games/rides. Wraps are one of the foods that I most enjoyed eating at the Stampede. So, this Tandoori Potato Naan Wrap was inspired by those meals I enjoyed (surrounded by friends and family) during the Stampede, plus the open-faced yam falafel served on naan from Rebar in Victoria, B.C.
I present you with this sure-to-be-a-hit wrap: The Tandoori Potato Naan Wrap!
Because I know not everyone has potato curry on hand, I purposely listed both the ingredients I used to put this together, plus suggestions for others you may have on hand for substitutions. This is an incredibly versatile wrap, with elements that are: crunchy, soft, sweet, nutty, creamy, and super flavourful.
Tandoori Potato Naan Wrap Recipe
|Prep time||10 minutes|
- 2 naan breads (or use rotis, tortillas, or other flatbreads)
- 2 cups potato curry (or roasted potatoes/yams/sweet potatoes)
- 2 teaspoons tamarind
- lettuce leaves (or other leafy greens)
- ½onion (thinly sliced)
- 2 teaspoons tahini
- 1 teaspoon green chilli chutney (OPTIONAL)
|Toast naan or flat bread|
|Spread (optional) green chilly chutney on naan|
|Add 1 cup of potato curry to each wrap|
|Layer with lettuce, onions, tamarind, and tahini|
Seems like I’ve been experimenting a lot with tahini, which is ground up sesame seed paste. I’ve been using it in salad dressings, on top of grilled tofu and vegetables, and in this wrap. Tahini has become my go-to ingredient to add a bit of creaminess and nuttiness to my dishes.