Potato Spinach Wraps


  • 2 Tbsp. soy margarine
  • 2 medium onions, chopped
  • 8 c. fresh baby spinach, chopped
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 3 c. diced, cooked potatoes
  • 2 Tbsp. curry powder
  • 1 Tbsp. mustard seeds
  • 2 – 3 Tbsp. freshly squeezed lemon juice
  • crushed red pepper flakes, optional
  • 10 whole grain wraps


  1. In a large stock pot, sauté seasonings and onions in oil until clear. Add fresh spinach and sauté until tender. Add all remaining ingredients and cook for fifteen minutes. Set aside.
  2. Heat wraps in a dry non-stick skillet, turning and heating on both sides until warmed. Place 1/2 cup filling mixture in center of each wrap. Fold bottom of wrap up over mixture and then fold in the sides and roll. Serve hot.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.