Squash & ricotta wraps with coriander salsa

Squash & ricotta wraps with coriander salsa

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(11 ratings)

Prep: 5 mins Cook: 10 mins


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

Nutrition and extra info

  • Vegetarian


  • kcal549
  • fat28g
  • saturates6g
  • carbs64g
  • sugars13g
  • fibre5g
  • protein15g
  • salt2.68g
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  • ½ squash, peeled and cut into thin slices
  • 1 tsp cumin



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

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



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

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



    The same shape, but smaller than…

  • 4 soft wheat tortillas



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

  • 100g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…


  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, questions and tips

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11th Aug, 2014
Easy, quick and delicious. I used 2tsp of frozen chopped red chillies instead of a green one, and only half a lime.
5th Dec, 2012
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).
28th Nov, 2012
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.
30th Oct, 2012
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!
10th Oct, 2012
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.
11th May, 2012
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).
1st Jan, 2011
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.
13th Nov, 2009
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.
23rd Oct, 2009
Really yummy! Had as a light snack lunch - was very impressed.
Frantic Flapjack
24th Sep, 2009
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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