Curried Chipotle Potato, Spinach and Cheese Wraps
SUBMITTED BY: Rysa Neige
"Simple warm spicy wrap. Milk or half and half can be substituted for
the cream."
Original recipe yield:
2 servings
PREP TIME 10 MinCOOK TIME 25 MinREADY IN 35 Min
INGREDIENTS
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
DIRECTIONS
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.
For what is it to die, but to stand in the sun and melt into the wind?
Kahlil Gibran
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