Squash & ricotta wraps with coriander salsa

Squash & ricotta wraps with coriander salsa

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(9 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
549
protein
15g
carbs
64g
fat
28g
saturates
6g
fibre
5g
sugar
13g
salt
2.68g

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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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.

Recipe from Good Food magazine, September 2009

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Comments

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roaaaaar's picture
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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
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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
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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
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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
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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
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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
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Really yummy! Had as a light snack lunch - was very impressed.

Frantic Flapjack's picture
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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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