Heat the oil in a skillet over medium heat. Add the potato, garam masala, curry powder, cumin, and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, until the potatoes begin to brown.

Add the chickpeas and water, cover, and cook for 5-6 minutes, until the potatoes and chickpeas are tender. Use the back of a fork to lightly mash some of the potato and chickpea mixture to help it hold together. Stir in the cilantro and remove from heat.

Meanwhile, in a small bowl, whisk together the Greek yogurt and garlic powder.

To assemble, spoon the samosa potato filling into the center of each tortilla, drizzle with the yogurt sauce, roll up, and serve.

Meal Prep Tip: Store the potato filling and yogurt sauce in separate airtight containers. Reheat potato filling, if desired, and assemble wrap just before eating.