Spicy Potato Wraps


  • 2 c. boiled potatoes
  • 1/2 c. whole kernel corn
  • 1 Tbsp. olive oil
  • 1/2 c. salsa
  • 1 c. refried beans
  • 1/2 c. sliced olives
  • 5 Tbsp. Tofutti better than sour cream
  • four 8-inch whole wheat tortilla wraps
  • 1/4 tsp. red pepper flakes
  • dash sea salt
  • grated vegan cheese, optional
  • lettuce, optional
  • guacamole, optional


  • In a medium sized frying pan, put 1 tablespoon olive oil and heat until it is just getting hot.
  • Add the potatoes, corn, and red pepper flakes and fry until golden brown. Add the salsa and set aside.
  • Heat the tortilla up in a skillet just until they are warm and soft.
  • Spread each tortilla with 1/4 cup of refried bean, then put the potato mixture on top, add the sliced olives and top with the sour cream.
  • Roll up and serve with extra salsa, a fresh green salad and your favorite dessert.
Browse Cook(s): Linda Johnson Micheff Sisters

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.