Caramelized Leek and Potato Wraps

These Caramelized Leek and Potato Wraps bring a delightful mix of flavors and textures, combining caramelized leeks, tender potatoes, and a fragrant blend of herbs and spices. Perfect for a vegan main course or a substantial appetizer, these wraps are served warm with a refreshing garlic dill sauce to create a delicious plant-based experience.

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Ingredients

🥔 1 medium russet potato
🫒 2 tbsp extra virgin olive oil
🧅 2 leeks, cleaned, trimmed, and sliced
🧂 Salt, 1 pinch
🥬 2 scallions, thinly sliced
🧄 6 large garlic cloves, minced
🧀 2 tbsp nutritional yeast
🌿 2 tsp za’atar
🌿 1 tsp ground coriander
🥫 1, 15 oz can cannellini beans, drained and rinsed
🌱 1 cup frozen peas, thawed
🌿 1/2 cup parsley leaves, minced
🌿 1/2 cup fresh dill, minced
🥬 2 cups spinach, chopped
🍋 Zest of 1 lemon
🌯 4-5 large burrito-sized flour tortillas

Sauce:
🥛 1/2 cup unsweetened plant-based yogurt
🌶️ 1 tsp dijon mustard
🧄 1 garlic clove, grated
🍷 1 tbsp white wine vinegar
🍋 Juice and zest of half a lemon
🍁 2 tsp maple syrup
🌿 3 tbsp fresh dill, minced

Instructions

1- Cook the Potatoes:

• Bring a pot of salted water to boil or use a steam basket.
• Add cubed russet potatoes and cook for 10 minutes or until tender.

2- Sauté the Leeks:

• Heat a sauté pan over medium-low heat and add 2 tbsp extra virgin olive oil.
• Add sliced leeks and a pinch of salt. Cook for 5 minutes or until softened and slightly caramelized.

3- Add Aromatics and Seasonings:

• Stir in white scallion parts and minced garlic. Cook for 2-3 minutes until fragrant.
• Add nutritional yeast, za’atar, and ground coriander. Cook for 2 more minutes.

4- Combine and Mash the Filling:

• Add cannellini beans and cooked potatoes to the pan. Mash lightly to combine.
• If dry, add a splash of water.

5- Finish the Filling:

• Add thawed peas, minced parsley, minced dill, green scallion parts, optional spinach, and lemon zest. Mix well.

6- Prepare the Sauce:

• Combine plant-based yogurt, dijon mustard, grated garlic, white wine vinegar, lemon juice and zest, maple syrup, and minced dill. Mix until smooth using a Cuisinart immersion blender.

7- Assemble and Toast the Wraps:

• Cut each tortilla in half. Place 3-4 tbsp of filling on each half, flatten and fold into triangles.
• Toast in a pan until golden-brown on both sides.

Prep Time: Approximately 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 wraps

Calories: 330
Protein: 10g
Fat: 12g
Carbohydrates: 46g
Fiber: 6g

Equipment:

• NAKANO chef's knife
• Weck glass jar
• Enamel cast iron sauté pan
• Cuisinart immersion blender

Cooking Tips:

• Lightly mash filling for a cohesive mixture.
• Follow specific folding technique for wraps for ease in reheating.

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#plantbasedrd

Caramelized Leek and Potato Wraps