Caramelized Leek and Potato Wraps

Serves 1
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Directions

  1. 1Peel and cube a medium russet potato.
  2. 2Peel and cube a medium russet potato.
  3. 3Peel and cube a medium russet potato.
  4. 4Steam up the cubed potato until fork-tender (about 10 minutes)
  5. 5Steam up the cubed potato until fork-tender (about 10 minutes)
  6. 6Steam up the cubed potato until fork-tender (about 10 minutes)
  7. 7Slice the leeks.
  8. 8Slice the leeks.
  9. 9Slice the leeks.
  10. 10Add olive oil to a pan over medium-low heat.
  11. 11Add olive oil to a pan over medium-low heat.
  12. 12Add olive oil to a pan over medium-low heat.
  13. 13Add the leeks along with a pinch of salt and stir well to coat.
  14. 14Add the leeks along with a pinch of salt and stir well to coat.
  15. 15Add the leeks along with a pinch of salt and stir well to coat.
  16. 16Cook, stirring occasionally, until the leeks have softened (about 5 minutes).
  17. 17Cook, stirring occasionally, until the leeks have softened (about 5 minutes).
  18. 18Cook, stirring occasionally, until the leeks have softened (about 5 minutes).
  19. 19Chop the scallions.
  20. 20Chop the scallions.
  21. 21Chop the scallions.
  22. 22Chop the garlic cloves.
  23. 23Chop the garlic cloves.
  24. 24Chop the garlic cloves.
  25. 25Add the white portion of the scallions and garlic to the pan and continue to sauté until fragrant (about 2-3 minutes).
  26. 26Add the white portion of the scallions and garlic to the pan and continue to sauté until fragrant (about 2-3 minutes).
  27. 27Add the white portion of the scallions and garlic to the pan and continue to sauté until fragrant (about 2-3 minutes).
  28. 28Stir in the nutritional yeast, za’atar, and coriander into the leek mixture and sauté for another 2 minutes.
  29. 29Stir in the nutritional yeast, za’atar, and coriander into the leek mixture and sauté for another 2 minutes.
  30. 30Stir in the nutritional yeast, za’atar, and coriander into the leek mixture and sauté for another 2 minutes.
  31. 31Add in the drained and rinsed cannellini beans.
  32. 32Add in the drained and rinsed cannellini beans.
  33. 33Add in the drained and rinsed cannellini beans.
  34. 34Add the cooked potatoes to the mixture.
  35. 35Add the cooked potatoes to the mixture.
  36. 36Add the cooked potatoes to the mixture.
  37. 37Stir to combine the ingredients in the pan.
  38. 38Stir to combine the ingredients in the pan.
  39. 39Stir to combine the ingredients in the pan.
  40. 40Lightly mash the mixture until it starts to hold together well.
  41. 41Lightly mash the mixture until it starts to hold together well.
  42. 42Lightly mash the mixture until it starts to hold together well.
  43. 43Zest one lemon into the mashed mixture.
  44. 44Zest one lemon into the mashed mixture.
  45. 45Zest one lemon into the mashed mixture.
  46. 46Chop the parsley and dill.
  47. 47Chop the parsley and dill.
  48. 48Chop the parsley and dill.
  49. 49Fold in the thawed frozen peas, minced parsley, minced dill, remaining scallions, and lemon zest.
  50. 50Fold in the thawed frozen peas, minced parsley, minced dill, remaining scallions, and lemon zest.
  51. 51Fold in the thawed frozen peas, minced parsley, minced dill, remaining scallions, and lemon zest.
  52. 52Stir everything until well combined.
  53. 53Stir everything until well combined.
  54. 54Stir everything until well combined.
  55. 55Cut each tortilla in half.
  56. 56Cut each tortilla in half.
  57. 57Cut each tortilla in half.
  58. 58Spoon 3-4 tablespoons of the mixture onto each tortilla half.
  59. 59Spoon 3-4 tablespoons of the mixture onto each tortilla half.
  60. 60Spoon 3-4 tablespoons of the mixture onto each tortilla half.
  61. 61Fold the exposed round edge of the tortilla up over the filling.
  62. 62Fold the exposed round edge of the tortilla up over the filling.
  63. 63Fold the exposed round edge of the tortilla up over the filling.
  64. 64Grab one pointed end of the wrap and fold it over towards the fold you just made.
  65. 65Grab one pointed end of the wrap and fold it over towards the fold you just made.
  66. 66Grab one pointed end of the wrap and fold it over towards the fold you just made.
  67. 67Fold it once more towards the opposite pointed end to form a triangle and tuck any exposed ends.
  68. 68Fold it once more towards the opposite pointed end to form a triangle and tuck any exposed ends.
  69. 69Fold it once more towards the opposite pointed end to form a triangle and tuck any exposed ends.
  70. 70Repeat the folding process for all tortillas.
  71. 71Repeat the folding process for all tortillas.
  72. 72Repeat the folding process for all tortillas.
  73. 73Toast the folded wraps on both sides in a pan until golden.
  74. 74Toast the folded wraps on both sides in a pan until golden.
  75. 75Toast the folded wraps on both sides in a pan until golden.
  76. 76Prepare 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.
  77. 77Prepare 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.
  78. 78Prepare 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.
  79. 79Blend the sauce until smooth with an immersion blender.
  80. 80Blend the sauce until smooth with an immersion blender.
  81. 81Blend the sauce until smooth with an immersion blender.
  82. 82Serve the wraps with the prepared garlic dill sauce.
  83. 83Serve the wraps with the prepared garlic dill sauce.
  84. 84Serve the wraps with the prepared garlic dill sauce.

Ingredients

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