These wraps which have been stuffed with a tangy potato and chickpea filling makes it the perfect crowd-pleasing party food which can be served hot or cold. 

chickpea and potato wraps recipe

Recipe type: Appetizer
Cuisine: South African
  • 3 Large Potatoes Peeled and Cubed
  • Salt to Taste
  • Pinch of Tumeric
  • 2 Tbles Oil
  • 2 Tsps Mustard Seeds
  • 1 Large Onion finely Chopped
  • 3 Garlic Cloves Finely Chopped
  • 2 Tsps Garam Masala
  • 1 Tsp Dried Mango Powder or 1 Tbles Lemon juice
  • Salt to Taste
  • 2 Medium Sized Jalapeños Chopped
  • 1 400 Gr Can Chickpeas (Drained and Rinsed)
  • 3 Tbles Chopped Coriander
  • 12 -18 Mini Tortilla Wraps
  • ½ cup Sweet and Sour Chutney
  1. Boil the potatoes with a bit of salt and a pinch of turmeric until just tender.
  2. Heat oil in a large saucepan over medium heat.
  3. Add mustard seeds and cook till they start to pop.
  4. Add the onions and cook over low heat until soft and translucent.
  5. Add the spices, mango powder or lemon juice, chopped jalapeños, boiled potatoes and chickpeas.
  6. Check if more salt is needed.
  7. Stir for a minute or two adding a bit of water if needed making sure that everything is nicely mixed.
  8. Simmer for about 5 - 10 minutes or until properly mixed through.
  9. Mash up the mixture just a little.
  10. Cool for 15 minutes. and add the finely chopped coriander
  11. Take a tortilla and spread about a teaspoon of chutney down the middle of the tortilla.
  12. Place about 1 tbles of the potato mixture onto tortillas and wrap, using a toothpick to secure it.