Roasted Pepper & Potato Wraps

6 cups small red potatoes, steamed and cubed
2 red bell pepprs, roasted, sliced
1/4 jalepeno chili, chopped (optional)
1 Tbsp. olive oil
2 garlic cloves, chopped
2 Tbsp. scallions, chopped
1/4 cup cilantro, chopped
corn tortillas

Steam red potatoes until done. Do not overcook. Roast red peppers with light coating of olive oil and chopped jalepeno peppers placed on top if desired. Remove skins and slice peppers. Mix potatoes, olive oil, garlic, scallions, and cilantro. Fold peppers into potato mixture. Place a few large spoonfuls of mixture in center of tortilla and fold ends together, then roll. Place on serving dish and garnish with non-dairy sour cream and cilantro leaves.