It seems like the entire Internet has lost its collective mind recently over these wrapped tortillas. I must admit … I was intrigued. I’d never thought to wrap a tortilla like I would a crepe and it sounded like the kind of magical lunch I needed in my life that week.

And then I started looking at recipes. Crunchwrap came to mind first, but the glue was cheese. Whelp, that’s out. I can’t do cheese cheese, and even store bought vegan melting cheese + my GI system are currently on the outs.

A YouTuber I follow (who actually introduced me to this fad; I’m not one of the cool kids on Tik Tok) made a sushi roll version that looked delightful and had rice as the “glue” (I tried recreating it for y’all and have thus far failed in my efforts). Which got me thinking … I’ve got leftover potatoes, and I want Indian. What can I do with that information?

Turns out, I can do a lot. I’m going to give you guys a full meal recipe here, with instructions on how to turn it into one of those cool kids wraps. Which is awesome, but you’ll have leftovers. Just slap the rest in a bowl and call it an Indian harvest spectacular.

Note: This recipe uses mustard oil, which may be difficult to source. I’ve included an Amazon (affiliate) link to help. I also included a link for the chicken seasoning I’ve been using recently and loving, as well as for the condiments.

Gluten-free if you use a gf wrap, vegetarian and vegan if you sub the chicken

Dairy Free Tortilla Wrap

This recipe is written a little weird. I’m laying it out in quadrants in the order you’ll wrap them. More on that later. I cooked mine in kind of reverse order, starting with the potatoes, moving through the protein, and ending with the veg. You may wish to do the same.

Protein Quadrant

Protein of choice (I used chicken cut into bite-sized pieces)

1 Tbsp. mustard oil (like this one)

2 tsp. mustard seeds

1 Tbsp. curry powder

Salt & pepper

Cut your chicken into bite-sized pieces (or a little smaller – ground chicken could also work)

In a medium pan over medium heat, heat the oil. Add the mustard seeds and curry powder and cook until fragrant and the seeds begin to pop.

Add the protein and cook through, hitting with salt and pepper a time or two during cooking.

Set aside.

Condiment Quadrant

I used combination of two here: Bombay Sandwich Chutney and sweet spreadable mustard pickle. Indian pickle would be lovely here, but it’s definitely an aggressive taste.

Healthy Veg Quadrant

1 package broccolini, chopped

2 tsp. mustard oil (like this one)

2 tsp. curry powder

2 tsp. chicken seasoning (your favorite – I use Maggi)

In a medium pan over medium heat, bring your mustard oil up to temperature. Chuck your curry powder in and cook, stirring, until fragrant.

Add the broccolini, chicken seasoning and a sprinkle of salt. Cook until crisp-tender, adding a shot of water if the pan looks too dry.

Set aside.

Potato Quadrant

1 lb. baby potatoes

1 Tbsp. mustard oil (like this one)

2 tsp. mustard seed

2 tsp. turmeric

1 small onion, chopped fine

3 cloves garlic, chopped fine

1 Tbsp. butter, butter substitute or ghee

Salt

Set your potatoes to boil in a large pot with a generous amount of salt. Boil until cooked through and soft.

Drain and set aside.

While the potatoes are working, chop the onion and garlic fine.

In a medium pan over medium heat, bring the oil up to temperature. Chuck the mustard seeds and turmeric into the oil and heat until fragrant and the mustard seeds start to pop.

Add the onion and garlic and sauté, stirring frequently, until softened and a little brown.

When the potatoes are done and drained, add back to the big pot and mash roughly with a potato masher or beaters. Chunky is fine – I wanted my potatoes to have a bit of heft to them like my favorite Indian restaurant potatoes. Add the onion mixture, the butter, and a healthy pinch of salt. Combine well, taste, and add more salt or fat if needed.

Set aside.

Assembly

Wrap a large chapati (Mission makes a decent one), roti, tortilla or other flexible and foldable bread in a paper towel. Sprinkle with water and nuke for 15 seconds so it’s bendable.

If you think of your chapati as a wheel with 4 quadrants, you want to cut up the center bottom until you hit the horizontal equator.

Wow, that was some mixed metaphor ish; hopefully followable.

In your lower left quadrant, arrange a little protein. Not overfull – think burritos, here. You don’t want to over fill those, either.

In the upper left quadrant, spread a little condiment.

In the upper right quadrant, add a little veg.

In the lower right quadrant, spread some potato. This quadrant will act as our glue.

To fold, carefully fold the lower left quadrant up (I kind of held the chicken in place as I carefully flipped the chapati up), fold the left side to the right (this went easier), and the top down so the 3 folded sections rest on the potato section.

You should have what looks like a folded crepe sandwich.

Pan fry until golden on both sides, kind of smooshing a bit as you do so it sticks together.

Cut in half and enjoy!

Makes a bunch