East Indian Pea
& Potato Wraps

10 servings

• 1 Tablespoon canola oil
• 1 Tablespoon black mustard seed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 cup thinly sliced onion
• 1 fresh jalapeno pepper, seeded and minced
• 12 ounces small red potatoes, quartered
• 1 teaspoon salt
• 1 cup water
• 2 Tablespoons lime juice
• 1 cup frozen peas
• 2 Tablespoons currents or raisins
• 1/2 cup chopped fresh parsley
• 1 package (10) whole wheat tortilla
• 3 cups cooked rice
•    nonfat sour cream

Heat oil in a medium pot over medium-high heat. Add mustard seed, cumin, and turmeric, stirring constantly. When seeds start to pop, add onion and jalapeno and saute a few minutes more. Add potatoes, salt and water, and cook on medium heat, covered about 15 to 20 minutes, until potatoes are tender. Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the ver end.

Add lime juice and stir quickly to deglaze the pan. Stir in the peas, currants and parsley. Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired. Makes 10 wraps

Bon appetit!