Boil the Potatoes: Peel and chop potatoes into chunks, boil in salted water for 10-13 minutes until tender. Drain and cool before mashing.

Mash the Chickpeas: Drain chickpeas and lightly mash in a bowl; set aside.

Sauté the Onions: Heat oil in a skillet, sauté chopped onions for 2-3 minutes until translucent. Add cumin and fennel seeds, cooking for another minute.

Add the Aromatics: Add minced garlic and ginger to the skillet, cook until golden.

Combine the Filling: Add cooked potatoes, mashed chickpeas, and peas to the skillet. Mix in spices and heat until combined.

Assemble the Wraps: Place a tortilla wrap on a surface, fill with 3-4 tablespoons of filling, fold sides, and roll tightly.

Toast the Wraps: Add oil to the skillet, cook wrapped wraps for 2-3 minutes on each side until golden.

Make the Chutney: Blend mint, cilantro, garlic, ginger, lemon juice, maple syrup, and yogurt until smooth.