Squash & ricotta wraps with coriander salsa

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Emma Lewis

3 ratings

Recipe by Emma Lewis

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1. Video tutorial: Griddling vegetables & fish

1. Toss together the squash, cumin and 2 tbsp oil in a bowl and season well. Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.
2. Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.

Use up the squash: Veggie chilli

Cook 1 finely chopped onion in oil until soft. Stir in 1 tbsp tomato purée, ½ tsp ground coriander, 2 tsp cumin and ½ tsp chipotle or chilli powder. Cook for 1 min, then add 400g can tomatoes, 300ml water, ½ peeled, deseeded and chopped squash and 1 chopped red pepper. Simmer for 20 mins until soft. Stir in handful canned sweetcorn and 400g can red kidney beans, rinsed and drained. Cook for 10 mins. Serve with avocado, soured cream, lime and coriander.

549 kcalories, protein 15g, carbohydrate 64g, fat 28 g, saturated fat 6g, fibre 5g, salt 2.68 g

Latest comments and suggestions

• Frantic Flapjack

  24 September 2009

  Frantic Flapjack rated and commented on this recipe

  

  These were very good and easy to prepare. You only need a drizzle of the salsa though as it is very punchy.

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• rozmorgan

  23 October 2009

  rozmorgan rated and commented on this recipe

  

  Really yummy! Had as a light snack lunch - was very impressed.

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• slippery_chimp

  13 November 2009

  slippery_chimp rated and commented on this recipe

  

  This one has to be a favourite of mine - have tried with a British green squash when they were in season however it was very dry and took longer to prep compared to using butternut squash.

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Ingredients

• ½ squash , peeled and cut into thin slices
• 1 tsp cumin
• 3 tbsp vegetable oil
• 1 green chilli , deseeded, finely chopped
• handful coriander leaves, chopped
• zest and juice 1 lime
• 4 soft wheat tortillas
• 100g ricotta

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian

Ingredients

• ½ squash , peeled and cut into thin slices
• 1 tsp cumin
• 3 tbsp vegetable oil
• 1 green chilli , deseeded, finely chopped
• handful coriander leaves, chopped
• zest and juice 1 lime
• 4 soft wheat tortillas
• 100g ricotta

549 kcalories, protein 15g, carbohydrate 64g, fat 28 g, saturated fat 6g, fibre 5g, salt 2.68 g

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