Squash & ricotta wraps with coriander salsa

Squash & ricotta wraps with coriander salsa

The combination of sweet squash, creamy ricotta and a zingy salsa creates a flavour-packed supper

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Method

  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.
Try

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, sugar 13g, salt 2.68 g

Recipe from Good Food magazine, September 2009.

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Latest comments and suggestions

  • Binder photo Frantic Flapjack

    24 September 2009

    Frantic Flapjack rated and commented on this recipe

    4 stars

    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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  • Binder photo rozmorgan

    23 October 2009

    rozmorgan rated and commented on this recipe

    4 stars

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

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  • Binder photo slippery_chimp

    13 November 2009

    slippery_chimp rated and commented on this recipe

    5 stars

    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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  • Binder photo serendipity

    19 July 2010

    serendipity rated this recipe

    5 stars

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  • Binder photo marzipan fiend

    01 January 2011

    marzipan fiend rated and commented on this recipe

    4 stars

    Delicious. I can't buy toritllas where I live in China, so I made my own flat breads. Really tasty and a very cheap meal.

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  • Binder photo danicquinn

    11 May 2012

    danicquinn rated and commented on this recipe

    4 stars

    This is very easy and tasty. The butternut squash takes much longer than 5 minutes to cook, and cutting up the squash certainly extends the prep time. That said, once the squash is cut it only takes about 15 minutes (or 20, if you like the squash to be really soft).

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  • Binder photo Kandi

    10 October 2012

    Kandi rated and commented on this recipe

    4 stars

    Really tasty veggie dish that I will definitely make again. I cut the squash as thinly as I could and they did cook in just 3 mins each side - but I had to do them in 3 batches as my griddle pan wasn't big enough which obviously extended the cooking time a bit.

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  • Binder photo DonnaW

    30 October 2012

    DonnaW commented on this recipe

    I made these yesterday and loved them. I cut the squash into small chunks and roasted it instead of cooking it in a pan and it came out very nicely. The combination of flavours is excellent and I already want them again!

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  • Binder photo marzipan fiend

    28 November 2012

    marzipan fiend commented on this recipe

    Just made this again for the first time in ages. Must make it more often; it's delicious! The squash cooks very quickly if you cut it thinly enough and have your griddle hot enough. I added some baby leaf salad to the wraps and just rolled them. In the picture, it looks like the salsa has been blitzed up - not worth bothering doing I don't think.

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  • Binder photo Roaaaaar

    05 December 2012

    Roaaaaar rated and commented on this recipe

    4 stars

    Full of flavour, will certainly make again. Easy to cook and prep (but the cutting and peeling of the squash means it takes longer than the 5 mins stated).

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Vegetarian

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
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549 kcalories, protein 15g, carbohydrate 64g, fat 28 g, saturated fat 6g, fibre 5g, sugar 13g, salt 2.68 g

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