Moroccan-Inspired Potato Wrap
This Moroccan potato wrap is a vibrant fusion of bold, sweet, and savory flavors. Crispy golden potatoes take center stage, providing a satisfying crunch, while sweet pomegranate seeds offer a burst of freshness. Wrapped in a soft lavash flatbread, this delicious combination is a perfect harmony of textures and flavors.
Ingredients
- 2 1/4 cup 12 oz Russet Potatoes 1/2-inch dice
- 1 can 15 oz Chickpeas rinsed and drained
- 1 tablespoon Olive Oil
- 2 medium Carrots 4 oz or 1 cup, grated
- 1/2 English Cucumber 7 oz, diced
- 2 cup Romaine chopped
- 1/4 cup Pomegranate Seeds
- 2 tablespoons Dried Dates chopped & deseeded (optional)
- 4 Large Lavash Wraps or Tortillas
Sauce
- 1 cup 8 oz Greek Yogurt
- 1 tablespoon Fresh Mint chopped
- 3 tablespoons Parsley chopped
- 2 teaspoons Lemon Zest
- 2 teaspoons Lemon Juice
- 1 tablespoon Honey
Instructions
- Wash and dice potatoes; rinse and drain chickpeas.
- In a large bowl, toss the diced potatoes and chickpeas together with the olive oil, salt, pepper, and lemon zest.
- Air fry potatoes and chickpeas at 400°F for 20 minutes.
- While the potatoes and chickpeas are air-frying, grate the carrots, dice the cucumbers, chop the romaine into large chunks and deseed a pomegranate (and dates, if using).
- To prepare the sauce, in a medium bowl, combine the Greek yogurt, mint, parsley, lemon juice, lemon zest, and honey. Mix until fully combined.
- Build the wraps by spreading 1-2 tablespoons of the sauce on the lavash and then piling on your produce. Enjoy!
- Note: All ingredients can be prepared in advance and kept separate, so you can build wraps at your convenience throughout the week.
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