Samosa Wraps

I love sandwiches (and yes, I include wraps in this category...but vehemently disagree with anyone who thinks a hot dog is a sandwich), but it was my birthday weekend and I wanted to step it up a notch. I was inspired by this recipe, but changed a lot up...and the end result was delicious. It was creamy potato-ness with a good bit of salt and spice. I had it with a side of chips cause I needed some texture, plus any reason to eat chips, and I'm on board.

Samosa Wraps
2 medium russet potatoes (peeled, cut into medium cubes)
1/2 C frozen peas (thawed)
3-4 cloves garlic (minced)
3/4 inch ginger root (minced or finely grated)
1 jalapeno (seeded, minced)
1 medium tomato on the vine (small diced, seeds removed optionally)
1/2-3/4 tsp turmeric
1 1/2 tsp curry powder
1 1/2 cumin
pinch, cayenne (or more if you like a lot of heat)

1. In a medium saucepan boil water. Add potatoes and cook until fork tender. Drain, add a pinch of salt and gently mash (less mashed than mashed potatoes, a few chunks are ok).
2. In a medium skillet, add 1-2 tsp of oil and heat to medium. Add garlic, ginger and jalapeno. Cook for 1 minute, stirring frequently and being careful not to burn. 
3. Add turmeric, curry powder, cumin, cayenne and a good bit of salt. Cook another minute, stirring constantly. 
4. Add tomatoes and cook another 2 minutes, stirring. 
5. Add mixture to the mashed potatoes and combine well until the potatoes are completely colored yellow by the turmeric. Add a little water if mixture is too dry. Add peas and combine gently, being careful not to smash them.
6. Add to a flatbread or tortilla, top with spinach or cilantro if you have it, wrap it up, and enjoy.