12 each 12" Whole Wheat Tortilla (10254)
4 1/2 lbs. Russet Potatoes peeled , cut into small cubes and blanched , chilled
2 fl. oz. Vegetable Oil
12 oz. Yellow Onions , medium diced
3 each Whole Garlic Cloves , minced
1 each Fresh Jalapeño , seeded and minced
2 Tbsp. Ground Turmeric
2 Tbsp. Madras Curry Powder
Salt and Pepper to taste
Green Peas , blanched and warm , to garnish
Red Bell Peppers , cut into thin strips , to garnish
Carrots , julienned , to garnish
Romaine Lettuce , rinsed and chopped into medium pieces , to garnish
Spicy Coconut Chutney , see related recipe
Mint Chutney , see related recipe
1.) Heat oil in a large non-stick skillet over medium-high heat, add onions, garlic and jalapenos, sauté for 5-6 minutes, add blanched potatoes and heat through stirring frequently so they do not stick. Season with salt and pepper, turmeric and curry powder and cook for another 5-6 minutes stirring constantly. Reserve warm for assembly.
2.) For one order: Spoon 6 ounces of potato mixture down the middle of a warmed Mission® Hearty Grains® Whole Grain Flour Wrap and garnish with equal amounts of peas, red bell peppers, carrots and romaine lettuce. Roll wrap in an open ended burrito. Plate with a small ramekin of each chutney. Repeat for remaining wraps.
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