I swear I must eat this 2 or 3 times a week, and I somehow never seem to tire of it. Considering that I generally feel like my cooking is becoming repetitive if I have the same meal twice in a month, this is no mean feat! This recipe is ram-packed full of vegetables, each bringing a very different dimension to the wrap. I usually roast off a bunch of the onions, squash chilli and garlic at the start of the week, store it in tupperware, and use it in these wraps throughout the week. As always with my recipes, please use this as a guide rather than a be-all-and-end-all. I post my personal preference, but they are always meant as suggestions for you guys to take in whichever direction you want. This is no different, so go and give it a go, brighten up your lunchtime!
Ingredients (makes 2 large wraps):
- 2 tortilla wraps
- 4 tbsp houmous
- 2 large handfuls of rocket
- 1/2 red onion cut into quarters, root intact
- 1/4 butternut squash, peeled, de-seeded and sliced into semi-circles
- 2 cloves of garlic
- 1 red chilli
- 1 avocado
- Sriracha sauce
- Pre-heat your oven to 190C. Place the sliced squash, onion segments, the whole red chilli and garlic cloves onto a baking tray. Drizzle with olive oil, and season with salt and pepper, and bake in the oven for 25 minutes, or until the squash is soft to eat.
- Slice the avocado in half, de-stone, and scoop out the flesh from each half. Slice thinly lengthways.
- Once the vegetables are cooked (around 25 mins), remove from the oven, and leave to cool for 5 mins. Once cooled, chop the roots off the onion segments. Divide the squash, and onions into 2.
- Peel the skin off the garlic, and take the green stalk out of the chilli. The garlic should be soft and slightly sweet. chop both cloves of garlic, and the chilli, finely, leaving only very small chunks of each. Divide these in 2, and place with each pile of squash/onions.
- Place your tortilla wrap down, and add 2 tbsp houmous. Spread around the wrap. Add a large handful of rocket down the centre of the wrap. Then, taking 1 half of the squash/onion/garlic/chilli mix, drop that on top, making sure you get an even spread of all the ingredients all along the centre line of the wrap. Top with the slices of avocado, and a generous drizzle of sriracha chilli sauce.
- Now to wrap your wrap! The method is a lot easier to copy from a visual, so rather than try to describe it, follow the instructions in this video (ignore the bit about warming the wrap up at the start, I don’t find its needed) https://www.youtube.com/watch?v=e6P87fk9F5c
- Repeat with the other wrap, slice them both in half on the diagonal, and serve!
- Fried halloumi
- Roasted chicken or cooked flavoured chicken slices
- Cooked beetroot
- Goats cheese
- Black beans/kidney beans
- Sweet chilli sauce
- Roasted peppers
- Charred courgettes
- Leftover rice/Chilli con carne
- Fresh herbs e.g. coriander, parsley
- Literally anything else you think would be nice
For all the Uni students out there, this a great way to add a bit of variety to lunchtime. I would be so grateful if you would try this recipe, and tag me @OTCooks_Eats on Instagram with the finished articles – I can’t wait to see your creations. As always, if you know anyone who would be interested in the blog or the Insta, let them know about it. Really want to try and grow the audience so we can get more people eating well!
Hope you all have a great few days,