- 4 small red potatoes
- 2 tablespoons olive oil
- curry paste, to taste
- 2 tablespoons cream
- 4 slices Muenster cheese
- 2 (10 inch) flour tortillas
- 2 cups baby spinach, rinsed and dried
- 1/4 cup chipotle salsa, or to taste
- Bring a small pot of salted water to a boil. Cook potatoes in boiling water until tender but still firm, about 15 minutes. Drain, cool and chop.
- Heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. Stir in curry paste and cream over low heat. Place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
- To assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. Heat in the microwave for twenty seconds, then enclose the tortillas around the filling.
03/24/2018
recipepes.com
Curried Chipotle Potato, Spinach and Cheese Wraps, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
