Boil the Potatoes: Bring a pot of salted water to a boil. Add 1 medium russet potato, peeled and cubed and cook until tender and easily pierced with a fork.

Caramelize the Leeks: Heat 2 tablespoons extra virgin olive oil in a skillet over medium-low. Add 2 leeks, cleaned, trimmed and sliced with a pinch of salt. Stir to coat and cook, stirring occasionally, until softened and lightly golden.

Add Aromatics & Spices: Stir in the white parts of 2 green onions (scallions), thinly sliced — white and green parts separated and 6 large garlic cloves, minced. Cook until fragrant, about 2–5 minutes

. Add 2 tablespoons nutritional yeast, 2 teaspoons za'atar, and 1 teaspoons ground coriander. Stir into the leek mixture and cook for 2 more mins.

Add Beans & Potatoes: Add 1 can (15 oz) cannellini beans, drained and rinsed and cooked 1 medium russet potato, peeled and cubed. Stir to combine. Lightly mash with a spatula or potato masher until the mixture holds together. Add a splash of water if the mix feels dry.

Fold in Fresh Ingredients: Remove from heat. Fold in 1 cups frozen peas, thawed, 0.5 cups fresh flat-leaf parsley leaves, finely chopped, 0.5 cups fresh dill, finely chopped, green tops of 2 green onions (scallions), thinly sliced — white and green parts separated, 2 cups baby spinach, roughly chopped (optional) (if using), and 1 lemon, zested. Taste and adjust seasoning.

Make the Dipping Sauce: Whisk together 0.5 cups unsweetened plant-based yogurt, 1 teaspoons Dijon mustard, 1 garlic clove, finely grated, 1 tablespoons white wine vinegar, 0.5 half lemon, juiced and zested, 2 teaspoons pure maple syrup, and 3 tablespoons fresh dill, finely chopped (for sauce) in a small bowl until smooth. Taste and adjust — add more vinegar for tang or maple syrup for balance. Set aside.

Assemble the Wraps: Cut each 5 large burrito-size flour tortillas in half into a half-moon shape. Spoon 3–4 tbsp of filling onto the flat cut edge, pressing it flat and leaving a ½-inch border. Fold the curved edge up over the filling, then fold one pointed end toward that fold, and continue folding to the opposite point to form a tight triangle. Tuck in any exposed edges. Repeat with remaining filling.

Optional: Press & Toast: Place assembled wraps in a dry skillet over medium heat. Press gently and cook until golden and lightly crisp on each side.