# Caramelized Leek and Potato Wraps

These flavorful wraps are packed with seasoned leeks, potatoes, and peas, served with a zesty garlic dill dipping sauce.

- Cuisine: American
- Category: Lunch
- Language: en

## 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

## Instructions

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

## Equipment

- steamer basket
- sauté pan
- potato masher
- knife
- grater
- lemon press
- immersion 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.

## Source

- Original video: https://www.instagram.com/reel/DH96oMusqxf/?igsh=MTBsMjhsam1wZGEzMg==
- Recipe page: https://www.cliprecipe.com/recipe/29f8d0e7-e587-43fa-80c9-0f787520e0f3
- Extracted: 2025-07-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt