Vegan Samosa Wraps (Easy Baked Tortilla Samosa Recipe)

Baked Vegan Samosa Wraps deliver the warm, spiced flavors of traditional samosas in a much easier format. Tortillas are folded into cones and filled with a savory mixture of lentils, tofu, peas, and aromatic spices, then baked until crisp. These tortilla samosas are higher in protein and work beautifully as a meal, appetizer, or party food.

Samosa wraps made form tortillas on a white plate with a green herb yogurt sauce.

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🔍 Quick Look: Vegan Samosa Wraps

⏱️ Prep Time: 30 minutes
🎛️ Cook Time: 20 minutes
👥 Servings: Makes 10 wraps
📊 Calories: ~390 kcal when enjoyed as a single-serve meal (not as an appetizer)
👩🏽‍🍳 Flavor Profile: Warm, savory, and aromatic with classic samosa spices and fresh herbs
💪🏼 Nutrition: 33 grams of protein, 16 grams of fiber
⭐ Difficulty: Easy-simple tortilla cones filled with a flavorful lentil and tofu mixture and baked until crisp.

Jump to:

🔍 Quick Look: Vegan Samosa Wraps
👩🏽‍⚕️ Nutritionist's Note
👩🏼‍🌾 Ingredients
🫛 Substitutions
📝 How to Make A Samosa Wrap (4 Steps)
✔️ Storage, Meal Prep & Entertaining
❄️ How to Freeze Tortilla Samosa Wraps
🌯 How to Serve Vegan Samosas
🙋🏽‍♀️ Recipe FAQs
🌮 More Wrap Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
Vegan Samosa Wraps Recipe
📹 Watch How to Make Samosa Wraps
🛒 Shop Healthier Store-Bought Wraps
💬 Comments

👩🏽‍⚕️ Nutritionist's Note

Why You'll Love These Tortilla Samosas:

A high-protein samosa wrap recipe made with lentils and tofu
Much easier than traditional vegan samosas-tortillas replace a sambusa wrapper
Baked instead of deep-fried for a lighter tortilla samosa
No dough, no deep frying, and no falling apart-the wraps seal in the oven so you can pack in a hearty filling
Easy, reliable, and perfect for making baked vegan samosas at home
Great for meal prep and quick Indian wraps during the week
Perfect samosa wraps for entertaining-people love them

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Peas, tofu, lentils, tortillas, mint, cilantro, ginger, garlic, seasoning, lemon, and chickpea flour.

Lentils: Provide texture, fiber, and plant protein.
Tofu: Adds additional protein and creates a satisfying crumble.
Green peas: Add sweetness and balance the spices.
Onion, garlic, and ginger: Create the aromatic base for the filling.
Spices: Cumin, coriander, turmeric, and garam masala bring the classic samosa flavor.
Chickpea flour or flour: Helps bind the filling and adds additional protein.
Tortillas: Used instead of traditional samosa pastry to create easy cones. Choose one with complex carbs, fiber, and protein when possible.
Fresh herbs: Mint and cilantro add brightness and freshness.
Yogurt chutney: The sauce uses many of the same ingredients as the wraps, so there's less to shop for and nothing goes to waste.

See the printable recipe card below for quantities. 🔗Link to shop healthier store-bought tortilla wraps below!

🫛 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Lentils - Use canned lentils (drained and rinsed) for convenience.
Tofu - Swap with tempeh (crumbled in a food processor), cooked mashed white beans, soy curls (rehydrated and crumbled in a food processor). For soy-free, substitute with 1 cup more French lentils.
Cilantro & mint - Parsley and basil make great substitutes. Use dried herbs in a pinch, but reduce quantity (1 teaspoon dried = 1 tablespoon fresh).
Chickpea flour - Substitute with all-purpose, gluten-free, almond, or oat flour.
Plant-based yogurt (for sauce) - Use silken tofu, unsweetened vegan sour cream, or even soaked cashews blended with water and lemon juice.
Spices - Adjust spice level to taste. You can use curry powder or garam masala alone if you're short on individual spices.

📝 How to Make A Samosa Wrap (4 Steps)

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

1. Prepare the Filling:

French lentils cooking in a white saucepan.

Cook the lentils. Do not overcook them. Drain well-you'll have roughly 1 cup cooked lentils for the recipe. (If you're using canned lentils, simply drain and rinse, then continue with the recipe.)

Crumbled extra firm tofu in a glass bowl.

Prepare the tofu: Use pre-pressed super-firm tofu straight from the package-no pressing needed. For extra-firm tofu, wrap in a clean towel and press for 10 minutes to remove excess moisture, then pat dry. Finely crumble the tofu -use your hands or pulse it a few times in a food processor until it resembles a coarse crumble.

Onion, ginger, and garlic cooking in a stainless steel saucepan.

Make the filling: Cook the aromatics until fragrant. Use water or oil.

Onion, ginger, garlic, peas, and spices cooking in a stainless steel saucepan.

Add the green peas and spices. Let the aromatics cook for a few minutes so they soften and develop flavor before adding peas and spices.

Crumbled tofu and cooked lentils in a stainless steel skillet.

Stir in crumbled tofu and cooked lentils; cook to dry slightly.

Onion, ginger, garlic, peas, spices, tofu, and lentils cooked in a stainless steel saucepan with chickpea flour.

Add the chickpea flour and lemon juice. Cook stirring, until fragrant and cohesive.

Onion, ginger, garlic, peas, and spices cooked in a stainless steel saucepan with fresh herbs on top.

Off heat, fold in cilantro and mint. Taste and adjust seasoning.

Mix the Flour Glue: Whisk flour with just enough water to form a smooth, brushable paste. A slightly thicker paste seals the tortilla edges better.

2. Wrap the Tortilla Samosas

If your tortillas are a bit old, warm them slightly to make them more flexible and less likely to crack when forming the cones.

How to wrap a samosa using tortillas step 1.

Cut each tortilla in half to create semicircles. Working with one half-circle at a time, brush a thin line of flour glue along the straight (cut) edge. With the straight edge closest to you, fold the left corner up toward the center of the curved edge.

How to wrap a samosa using tortillas step 2.

Then fold the right corner over the first fold to form a tight cone. Press the glued seam to seal.

Tofu lentil filling inside a cone-shaped tortilla wrap.

Stuff the cone: Hold the cone upright and gently open the pocket. Spoon filling into the cone, packing it to about 1 ½ inches (4 cm) from the top.

Tofu lentil filling inside a cone-shaped tortilla wrap with flour glue applied around the rim.

Seal the cone: Brush glue around the inside rim, pinch closed, and press firmly to seal the triangle. Repeat for all wraps. They seal fully in the oven as they bake.

3. Bake the Samosas

Tortilla-wrapped samosas on a white baking sheet.

Bake or Air-Fry: Bake: Arrange triangles seam-side down on the prepared sheet. Optional-lightly brush tops with olive oil for extra crispness. Bake until golden and crisp, flipping halfway. Air-fry: Place in a single layer, working in batches if needed, flipping halfway.

Cook until golden brown on the outside and warmed through on the inside. Rotate the baking sheet halfway through so the samosa wraps crisp evenly. (If making ahead, warm the filling slightly in the microwave or saucepan to reduce baking time.)

4. Make the Sauce and Serve

Green Lemon Herb Tahini sauce in a white bowl with a gold spoon.

Make Herb Yogurt Sauce: Blend all sauce ingredients until smooth, adding the milk gradually to reach a drizzling consistency, since thickness can vary depending on the type of yogurt used.

Serve: Enjoy wraps hot with a side of cool, tangy Herb Yogurt Sauce or Green Chutney. Serving size may vary depending on whether the samosa wraps are served as a main meal or as an appetizer.

✔️ Storage, Meal Prep & Entertaining

These samosa wraps are fantastic for meal prep and entertaining because most of the work can be done ahead.

Tips for meal prep for entertaining:

Make the filling up to 3 days ahead and refrigerate.
A few hours before serving, make the glue, and cut the tortillas and shape them into cones.
Warm the filling slightly if it's cold from the fridge to reduce baking time.
Stuff the cones just before baking.
Prepare the dipping sauce while the samosa wraps bake.

Storage:

Refrigerate cooled samosa wraps for up to 5 days. (Freezing tips below.)

Reheat:

Re-crisp at 350°F in the oven for about 8 minutes.
Or reheat at 320°F in the air fryer for about 3 minutes.

❄️ How to Freeze Tortilla Samosa Wraps

Cool Completely: Let the samosa wraps cool to room temperature after baking.

Freeze on Tray: Place them on a parchment-lined baking sheet in a single layer, not touching. Freeze until solid, about 1-2 hours.

Transfer to Container: Once frozen, move the wraps to a freezer-safe bag or an airtight container.

Store: Keep frozen for up to 3 months.

To Reheat:

Oven: Bake at 375°F (190°C) for 12-15 minutes until heated through and crispy.
Air Fryer: Air fry at 350°F (175°C) for 6-8 minutes, flipping halfway.

No need to thaw-reheat straight from frozen!

🌯 How to Serve Vegan Samosas

Serve them with Herb Greek Yogurt Sauce that's bright, creamy, and packed with flavor.

Or try this 5-Minute Greek Yogurt Salad Dressing. It's a lighter, higher-protein, lower-fat alternative to traditional creamy dressings.

Make Indian wraps instead by serving the samosa filling in my 2-Ingredient Gluten-Free Red Lentil Wraps, these Quinoa Flatbreads, or my 6-ingredient high-protein Mung Bean wraps.

🙋🏽‍♀️ Recipe FAQs

Can I make samosa wraps ahead of time?

Yes! You can prepare the filling up to 3 days in advance and store it in an airtight container in the fridge. This makes assembly super quick when you're ready to fold, bake, or air-fry the wraps.

Can I use tortillas to make samosas?

Yes! Tortillas are a convenient, healthier alternative to traditional samosa pastry. They're easier to work with, require no rolling, and bake up crisp in the oven or air fryer. Using tortillas also makes the samosas lighter and faster to prepare, while still delivering that satisfying crunch. Whole grain or high-protein wraps work especially well.

Can tortillas really replace a sambusa wrapper?

Yes! Tortillas crisp nicely in the oven and make the samosas much easier to assemble.