Curried Chipotle Potato, Spinach and Cheese Wraps

Simple warm spicy wrap. Milk or half and half can be substituted for the cream.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 883 calories; protein 26.5g; carbohydrates 102g; fat 41.9g; cholesterol 74.8mg; sodium 986.1mg.