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.
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