Aloo Gobi Wrap

Monday, August 11, 2014

I love wraps. They are quick, to -go & non messy kinda food & not to miss the deliciousness. Wraps make a great lunch box/snack box option & they are a breeze to make if you have the filling ready.
Dry curries/subzis are a staple in most Indian households, and they make great fillings for wraps

Aloo Gobi Wrap

Aloo Gobi, Dry Chana Masala, Paneer subzis all make great fillings for Desi Version of a wrap. I had leftover Aloo Gobi & I used them to make these delicious Desi Wraps using wholewheat Phulkas. 
These Wraps make a great option for your kiddo's lunch box & you can cleverly sneak in vegetables if you kids are fussy eaters. 

You Will Need:

  • Phulkas ( Tortilla/Naan will also do )
  • 4 tbsp leftover Aloo Gobi ( Recipe for Aloo Gobi Here )
  • 1/2 onion - thinly sliced lengthwise
  • 1 tsp butter
  • A few lettuce leaves

How To:

Warm the phulkas slightly to soften them, if you have made them beforehand. Spread a little butter evenly. Spread lettuce leaves.  Scoop about  2 tbsp of Aloo gobhi  in the center. Add sliced onions on top. 

Tightly roll phulkas & secure with a toothpick or roll using a paper napkin towards one half of the wrap, so that it holds the wrap tightly. 

Serve Immediately. If Serving later, warm them for a few seconds in the Microwave Oven.


  • Make sure the filling is dry else the wrap will get soggy in no time
  • You can use Tortillas, Parathas, Theplas. Naan, Kulchas or even Rotis to make wraps. I used Wholewheat Phulkas for a lighter & a healthier version
  • Instead of Butter, you can spread a thin layer of green chutney, cream cheese, tomato ketchup or Hummus. 
  • You can also make miniature Wraps & serve them for Tea 
  • If using toothpicks, make sure you remove them before eating

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