Callaloo and Saltfish Stuffed Roti Wraps
Traditional Caribbean roti wraps filled with savory saltfish and tender callaloo greens, perfect for a flavorful handheld meal. This Caribbean recipe, ready in about 290 minutes, pairs callaloo leaves (or spinach), chopped, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried saltfish (salted cod), soaked and flaked
- 2 cups callaloo leaves (or spinach), chopped
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 stalks scallions, chopped
- 1 medium tomato, diced
- 2 tbsp vegetable oil
- 1/2 tsp ground black pepper
- 1 tsp curry powder
- 4 large soft roti wraps or flatbreads
- 1 tbsp lime juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried saltfish under cold water and soak in water for 4 hours, changing water twice. Drain and place in a pot with fresh water. Simmer for 20 minutes, then drain and flake the fish into small pieces.
- Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped onion, 2 minced garlic cloves, and 2 chopped scallions. Sauté for 3 minutes until translucent and fragrant.
- Step 3: Add 1 tsp curry powder, 1/2 tsp ground black pepper, and 1 medium diced tomato to the skillet. Cook for another 3 minutes until the tomato softens.
- Step 4: Stir in 2 cups chopped callaloo leaves and the flaked saltfish. Cook for 5-7 minutes until callaloo wilts and flavors meld. Remove from heat and stir in 1 tbsp lime juice.
- Step 5: Warm 4 large soft roti wraps in a dry skillet for 1 minute each side. Divide the saltfish and callaloo filling evenly among the wraps, folding them into handheld wraps.
- Step 6: Serve immediately as a satisfying Caribbean street food-inspired meal.
Frequently asked questions
How long does Callaloo and Saltfish Stuffed Roti Wraps take to make?
Total time is about 290 minutes (270 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Callaloo and Saltfish Stuffed Roti Wraps?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep onion, finely chopped from drying out.
Can I substitute ingredients in Callaloo and Saltfish Stuffed Roti Wraps?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Callaloo and Saltfish Stuffed Roti Wraps for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Callaloo and Saltfish Stuffed Roti Wraps?
Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
