East Indian Pea & Potato Wrap

Start the rice and assemble the ingredients first, then slice the onions, mince the jalapeno, and start on the spices and vegetables.

• Ready In: 30 mins
• Yields: 10 wraps

Ingredients

• 1  tablespoon water or 1  tablespoon  oil (saute liquid)
• 1  tablespoon brown mustard seeds
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground turmeric
• 1  cup  thinly sliced onion
• 1  fresh jalapeno, minced
• 12  ounces small red potatoes, quartered
• 1  teaspoon salt, to taste
• 1  cup water
• 1  lime, juice of
• 1  cup  frozen peas
• 2  tablespoons currants or 2  tablespoons raisins
• 1⁄2 cup  chopped parsley or 1⁄2 cup cilantro
• 1 (10 count) package  whole wheat flour tortillas or 1 (10 count) package white flour tortillas
• 3  cups cooked rice
•  nonfat sour cream (optional)

Directions

1. Heat a medium pot or skillet over medium-high heat.
2. Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly.
3. When seeds start to pop, add onion and jalapeno and saute a few minutes more.
4. Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender.
5. Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end.
6. Add lime juice and stir quickly to deglaze the pan.
7. Stir in peas, currants, and parsley.
8. Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired.