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Samosa Wrap with Cauliflower, Potatoes, and Chickpeas
and okra 'fries'

Active: 30 minTotal: 30 min

We've rolled all the delicious flavors of Indian samosas up into wraps. This meal is made extra fast thanks to potatoes and cauliflower that were cooked earlier in the week.



Samosa Wrap:
  • Shallots - 2 cloves, diced
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Butter - 1 Tbsp
  • Garam masala - 1 tsp
  • Peas, frozen or canned - 1 cup
  • Cauliflower and potatoes (leftover from Monday) - ~4 cups
  • Lemon juice - 1 tsp
  • Wraps, like burrito-sized tortillas or naan - 4
  • Curried Mayonnaise (ingredients listed separately) - 4 Tbsp
Roasted Okra ‘Fries’:
  • Okra - 1 lb, trimmed and halved (sub green beans)
  • Oil, cooking - 1 Tbsp
  • Curried Mayonnaise (ingredients listed separately) - 4 Tbsp
Curried Mayonnaise:
  • Mayonnaise - 1/2 cup
  • Curry powder, mild - 1 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Shallots - (If prepping right before cooking, get oven heating first.) Dice shallots. (Can be done up to 5 days ahead)
  2. Curried mayonnaise - Whisk together mayonnaise and curry powder. (Can be done up to 5 days ahead)
  3. Okra - Slice stems off okra and halve lengthwise.
  4. Beans - Drain and rinse.


  1. Heat oven to 450F / 232C.
  2. Toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.
  3. While okra roasts, heat a large saute pan over medium heat. Add butter and then shallots to melted butter. Saute until shallots are soft, ~2 minutes. Add garam masala and saute for 1 minute more.
  4. To shallots, add peas (no need to defrost first) and saute until defrosted and warmed through. Stir in beans, cauliflower, and potatoes until heated through. Remove from heat and squeeze lemon juice over top. Season with some salt and pepper.
  5. Warm wraps according to package directions.
  6. Spread curried mayonnaise (portion for wraps) over the inside of wraps and fill with beans, cauliflower, and potatoes.
  7. Serve wraps with okra and curried mayonnaise (portion for okra) on the side. Enjoy!

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This meal has 23 reviews

OMG, that curry mayo though. I used Japanese mayo which probably took the umami flavor to another level but that’s not necessarily a bad thing! I made this as a stir fry with garlic naan on the side, mixing the mayo into the pan itself. However, I found that the stir fry would sort of absorb all the mayo/extra seasoning (maybe because of all the potatoes?) and not gain as much flavor as it should. It tasted much better with the mayo on the side, not mixed into the veggies, so I’ll try doing that next time. Also had to use green beans instead, which I usually hate, but the mayo made them taste amazing.

By: Summer
Posted: Oct 21, 2019
Diet: Original

dang! i thought this sounded awesome but it was dry. couldn't find okra so used brussels. easy so i like that and delicious flavors but will have to figure out how to make it less dry...

By: Erica
Posted: Oct 20, 2019
Diet: Original

Okra fries were awesome; surprisingly easy and fast. The wraps were tasty but very carb-heavy. I would always prefer I higher veg/protein combo, even when going veg.

By: Sarah
Posted: Oct 20, 2019
Diet: Original

4.5. This was great as well! We used extra spices in our, and the wrap really came alive with the curry mayo. We personally love okra so we made extra of that as well.

By: Chris
Posted: Oct 20, 2019
Diet: Vegetarian

Very easy because the cauliflower and potatoes just needed reheating. We really liked the flavors. didn't make the okra.

By: Nancy
Posted: Oct 20, 2019
Diet: Original

I was so surprised at how much I loved this meal! Traded out the okra for green beans but they were yummy with the curry mayo. My husband doesn't like the spices in Indian food so lucky me I had some leftovers for lunch all week.

By: Danielle
Posted: Oct 19, 2019
Diet: Original