High Protein Potato Stuffed Tortilla

Elevate your mealtime with this *High Protein Potato Stuffed Tortilla*, a nutritious and flavor-packed twist on a classic wrap. This recipe combines fluffy mashed potatoes with protein-rich chickpeas and nutrient-dense quinoa, perfectly seasoned with smoky paprika and earthy cumin. A sprinkle of low-fat cheese melts into the filling, while fresh cilantro adds a zesty finish. Wrapped in hearty whole wheat tortillas and pan-toasted to golden perfection, these tortillas offer a satisfying crunch with every bite. Ready in under 45 minutes, this meal is a wholesome, protein-loaded option for busy weeknights or meal prepping. Ideal for vegetarians seeking a nutrient boost, these versatile wraps are both family-friendly and endlessly customizable!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pcs medium potatoes
• 1 cup canned chickpeas
• 2 tbsp olive oil
• 2 cloves minced garlic
• 0.5 cup chopped onion
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup chopped fresh cilantro
• 4 pcs whole wheat tortillas
• 0.5 cup shredded low-fat cheese
• 0.5 cup cooked quinoa

Directions

Step 1

Peel and dice the potatoes. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes.

Step 2

While the potatoes are cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and chopped onion, sautéing until the onion is translucent.

Step 3

Drain and rinse the chickpeas, then add them to the skillet with the onion and garlic. Stir in the cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes until the chickpeas are slightly toasted.

Step 4

Mash the cooked potatoes in a large bowl, leaving some chunks for texture.

Step 5

Add the cooked chickpea mixture, chopped cilantro, and cooked quinoa to the mashed potatoes and combine well. Adjust seasoning if necessary.

Step 6

Preheat a non-stick skillet over medium heat.

Step 7

Lay out the tortillas, and evenly distribute the potato mixture among them. Sprinkle each with shredded cheese.

Step 8

Fold the tortillas into wraps by folding the sides over and then rolling them from the bottom up.

Step 9

Brush the remaining 1 tablespoon of olive oil onto the skillet, then carefully place the tortillas seam-side down.

Step 10

Cook each tortilla until golden brown and crispy, about 3-4 minutes per side.

Step 11

Serve hot, optionally garnished with additional cilantro.

Nutrition Facts

Serving size	(1620.3g)

Amount per serving	% Daily Value*
Calories	2020.4

Total Fat 52.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 20mg	0%
Sodium 4942.4mg	0%
Total Carbohydrate 313.8g	0%
Dietary Fiber 46.5g	0%
Total Sugars 23.9g
Protein 66.4g	0%

Vitamin D 0IU	0%
Calcium 842.0mg	0%
Iron 20.6mg	0%
Potassium 5384.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.6%

Protein: 13.3%

Carbs: 63.1%