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Indian Spinach & Potato Wraps by Jeremy Dixon

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Indian Spinach & Potato Wraps


Jeremy Dixon




4 cups potato chopped into 2cm (1in) cubes

2 teaspoons oil

1 cup red onion sliced (around 1 small onion)

2 cloves garlic finely chopped or crushed

1 tablespoon oil

350g (10oz) firm tofu cubed

½ teaspoon salt

½ teaspoon turmeric

200g baby spinach (around 4 cups pressed down)

1 cup red capsicum (bell pepper) roughly diced  (around 1)

5 wholemeal wraps



In a bowl mix the potato and oil together.  

Put onto an oven tray and bake at 180°C (350°F) for around 20 minutes or until just getting soft.

In a pot or pan saute the onion, garlic and oil for around 5 minutes or until the onion is soft.  

Add the tofu to the pan and cook for around 10 minutes or until the tofu is firming up.  

Sprinkle over the turmeric and salt. Stir in the roasted potato, spinach and capsicum and cook for another  3 minutes or until the spinach is wilted.

Put 1 cup of the mixture in the middle of the wrap, spread out and roll tightly.  

Repeat for all the wraps.

Cut in half and serve.

Optional: Spray with a little oil and put under the grill (broiler) for around  2 minutes to crispen the wraps up.  

You can also put in a sandwich press. Make sure you cut the ingredients as small as you can which makes it easier to wrap and eat.