whole wheat veggie wrap

saturday mornings are meant to be savored slowly, lazily and of course hungrily. this weekend, i made a quick stirfry using red potatoes and a yellow pepper i had in the fridge. they came together in a whole wheat wrap. the kick to the dish comes from the jalapeno and cilantro.

whole wheat veggie wrap

serves: 4
prep time: 10 min
cook time: 15 min

vip’s:

• 4 whole wheat tortillas
• 4 red potatoes, washed & chopped into cubes
• 1 yellow bell pepper, washed & chopped
• ½ onion, diced
• 2 jalapenos, washed & chopped – use per your personal preference
• few sprigs of cilantro, washed & chopped
• juice of half lemon
• pinch of mustard seeds & cumin seeds
• tspn cumin & coriander powders
• salt

the play:

• heat a wide sauté pan and add 2 tbspn olive oil, add mustard & cumin seeds; let pop
• add potatoes, bell pepper, onion & salt, stir & cover for 10-13 min on low heat until potatoes are cooked thru. The last 5 min, add the jalapenos.
• add cilantro & lemon juice, stir and let cook 2 more minutes

to serve:
in a flat pan, add a drizzle of olive oil and cook the tortilla on both sides till lightly brown, add the potato mixture and roll like a wrap, serve warm.

Listening to: the soulful groove of India Arie; "ready for love" from, Acoustic Soul (2001)