Squash & ricotta wraps with coriander salsa

Squash & ricotta wraps with coriander salsa

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(11 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 2
The combination of sweet squash, creamy ricotta and a zingy salsa creates a flavour-packed supper

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal549
  • fat28g
  • saturates6g
  • carbs64g
  • sugars13g
  • fibre5g
  • protein15g
  • salt2.68g
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Ingredients

  • ½ squash, peeled and cut into thin slices
  • 1 tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 3 tbsp vegetable oil
  • 1 green chilli, deseeded, finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • handful coriander leaves, chopped
  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 4 soft wheat tortilla
    Tortilla

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 100g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

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.

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Comments (10)

Rachel225's picture
5

Easy, quick and delicious. I used 2tsp of frozen chopped red chillies instead of a green one, and only half a lime.

roaaaaar's picture
4

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).

marzipanfeind's picture
4

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.

nintendo59's picture

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!

kandi1's picture
4

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.

danicquinn's picture
4

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).

marzipanfeind's picture
4

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.

slippery_chimp's picture
5

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.

rozmorgan's picture
4

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

Frantic Flapjack's picture
4

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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