Caramelized Leek and Potato Wraps

Name: Caramelized Leek and Potato Wraps
Cuisine: American
Ingredients: 1 medium russet potato; 2 tbsp extra virgin olive oil; 2 leeks; 2 scallions; 6 garlic cloves; 2 tbsp nutritional yeast; 2 tsp za’atar; 1 tsp ground coriander; 1 15 oz can cannellini beans; 1 cup frozen peas; 0.5 cup parsley leaves; 0.5 cup fresh dill; 2 cups spinach; 1 zest lemon; 4 large flour tortillas; 0.5 cup unsweetened plant-based yogurt; 1 tsp dijon mustard; 1 garlic clove; 1 tbsp white wine vinegar; 0.5 juice and zest lemon; 2 tsp maple syrup; 3 tbsp fresh dill

Serves 1

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Caramelized Leek and Potato Wraps

instagram.com

Serves 1

Directions

1Peel and cube a medium russet potato.
2Steam up the cubed potato until fork-tender (about 10 minutes)
3Slice the leeks.
4Add olive oil to a pan over medium-low heat.
5Add the leeks along with a pinch of salt and stir well to coat.
6Cook, stirring occasionally, until the leeks have softened (about 5 minutes).
7Chop the scallions.
8Chop the garlic cloves.
9Add the white portion of the scallions and garlic to the pan and continue to sauté until fragrant (about 2-3 minutes).
10Stir in the nutritional yeast, za’atar, and coriander into the leek mixture and sauté for another 2 minutes.
11Add in the drained and rinsed cannellini beans.
12Add the cooked potatoes to the mixture.
13Stir to combine the ingredients in the pan.
14Lightly mash the mixture until it starts to hold together well.
15Zest one lemon into the mashed mixture.
16Chop the parsley and dill.
17Fold in the thawed frozen peas, minced parsley, minced dill, remaining scallions, and lemon zest.
18Stir everything until well combined.
19Cut each tortilla in half.
20Spoon 3-4 tablespoons of the mixture onto each tortilla half.
21Fold the exposed round edge of the tortilla up over the filling.
22Grab one pointed end of the wrap and fold it over towards the fold you just made.
23Fold it once more towards the opposite pointed end to form a triangle and tuck any exposed ends.
24Repeat the folding process for all tortillas.
25Toast the folded wraps on both sides in a pan until golden.
26Prepare the sauce by combining unsweetened plant-based yogurt, dijon mustard, grated garlic, white wine vinegar, lemon juice and zest, maple syrup, and minced fresh dill in a glass.
27Blend the sauce until smooth with an immersion blender.
28Serve the wraps with the prepared garlic dill sauce.

Ingredients

1 medium russet potato
2 tbsp extra virgin olive oil
2 leeks
2 scallions
6 garlic cloves
2 tbsp nutritional yeast
2 tsp za’atar
1 tsp ground coriander
1 15 oz can cannellini beans
1 cup frozen peas
0.5 cup parsley leaves
0.5 cup fresh dill
2 cups spinach
1 zest lemon
4 large flour tortillas
0.5 cup unsweetened plant-based yogurt
1 tsp dijon mustard
1 garlic clove
1 tbsp white wine vinegar
0.5 juice and zest lemon
2 tsp maple syrup
3 tbsp fresh dill

Equipment

steamer basketsauté panpotato masherknifegraterlemon pressimmersion blender

Tips

Fold tortillas into halves for easy reheating and snacking, but feel free to fold them however you like.
Don't skip on dunking these in the garlic dill sauce when serving.

Caramelized Leek and Potato Wraps

Serves 1

instagram.com

Caramelized Leek and Potato Wraps

instagram.com

Serves 1

Directions

1Peel and cube a medium russet potato.
2Steam up the cubed potato until fork-tender (about 10 minutes)
3Slice the leeks.
4Add olive oil to a pan over medium-low heat.
5Add the leeks along with a pinch of salt and stir well to coat.
6Cook, stirring occasionally, until the leeks have softened (about 5 minutes).
7Chop the scallions.
8Chop the garlic cloves.
9Add the white portion of the scallions and garlic to the pan and continue to sauté until fragrant (about 2-3 minutes).
10Stir in the nutritional yeast, za’atar, and coriander into the leek mixture and sauté for another 2 minutes.
11Add in the drained and rinsed cannellini beans.
12Add the cooked potatoes to the mixture.
13Stir to combine the ingredients in the pan.
14Lightly mash the mixture until it starts to hold together well.
15Zest one lemon into the mashed mixture.
16Chop the parsley and dill.
17Fold in the thawed frozen peas, minced parsley, minced dill, remaining scallions, and lemon zest.
18Stir everything until well combined.
19Cut each tortilla in half.
20Spoon 3-4 tablespoons of the mixture onto each tortilla half.
21Fold the exposed round edge of the tortilla up over the filling.
22Grab one pointed end of the wrap and fold it over towards the fold you just made.
23Fold it once more towards the opposite pointed end to form a triangle and tuck any exposed ends.
24Repeat the folding process for all tortillas.
25Toast the folded wraps on both sides in a pan until golden.
26Prepare the sauce by combining unsweetened plant-based yogurt, dijon mustard, grated garlic, white wine vinegar, lemon juice and zest, maple syrup, and minced fresh dill in a glass.
27Blend the sauce until smooth with an immersion blender.
28Serve the wraps with the prepared garlic dill sauce.

Ingredients

1 medium russet potato
2 tbsp extra virgin olive oil
2 leeks
2 scallions
6 garlic cloves
2 tbsp nutritional yeast
2 tsp za’atar
1 tsp ground coriander
1 15 oz can cannellini beans
1 cup frozen peas
0.5 cup parsley leaves
0.5 cup fresh dill
2 cups spinach
1 zest lemon
4 large flour tortillas
0.5 cup unsweetened plant-based yogurt
1 tsp dijon mustard
1 garlic clove
1 tbsp white wine vinegar
0.5 juice and zest lemon
2 tsp maple syrup
3 tbsp fresh dill

Equipment

steamer basketsauté panpotato masherknifegraterlemon pressimmersion blender

Tips

Fold tortillas into halves for easy reheating and snacking, but feel free to fold them however you like.
Don't skip on dunking these in the garlic dill sauce when serving.