Potato-Edamame wraps

If you’re like me, you hate having to brave the lunch crowds at the cafeteria at work, only to find yourself shelling out muchos dolares for some insipid fare. But some days, it’s just too much of an effort to prepare a lunch ahead of time. Over the years of graduate student scrounging, I have amassed an arsenal of recipes to combat just such a situation. Dishes that can be put together quickly, packaged neatly, store well at room temperature for several hours, and will still taste good a day later. Here’s one such easy recipe that combines spiced boiled potatoes and my favorite protein source, steamed edamame. The following recipe is the bare-bones version, but if you’re feeling more creative, you can always add other flavorings such as fresh chopped cilantro or roasted coriander.

Potato Edamame Wrap

Tomato, jalapeno, or whole wheat wraps ~10 inches in diameter

2 T mayo (I really like the kind with olive oil; it tastes less eggy)

2 T Sriracha (This hot sauce is a staple at my house, but if you don’t have it, any other hot sauce such as a few drops of Tabasco, will suffice)

2 medium potatoes, boiled until soft, but not mashed

2 small or 1 medium zucchini, diced

2 T olive oil

2 T cumin seeds

2 T cumin powder

1 C edamame, cooked (I use frozen edamame and steam them in the microwave for a few minutes)

Salt to taste

Dice boiled potatoes.

Heat oil in a pan and sauté cumin seeds and powder

Add potatoes and sauté for a minute

Add zucchini and sauté for 2 minutes

Add edamame and salt to taste, and sauté for another minute

Grill wrap on a hot griddle

Once slightly browned on both sides, remove and spread hot sauce and mayo in a line in center of wrap

Add potato-edamame mixture

Roll neatly, and wrap in aluminum foil.

Store in a fridge for upto a day; can be eaten cold.