Wraps are one of the most versatile and delicious, still easy things to make. You can fill them with everything, from roasted vegetables, lentils or tofu to fresh greens and spicy seitan. Don’t know where to start? Try this simple but yummy recipe and get inspired!
What you need:
For the cinnamon-squash-spread:
- 1 small squash
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp unrefined sugar
For the roasted chickpeas:
- 1 can chick peas (or a handful dried ones, soaked over night and cooked afterwards)
- 1 pinch chili powder
- 1 tsp curry powder
- 3 super-thin flatbreads or tortilla wraps
- Vegetables such as
- 1 carrot
- 1/2 small zucchini
- A few leaves of red cabbage
- 1/2 small cooked beetroot
- 3 handfuls rocket
- 1 handful salted peanuts
- 1 tsp coconut oil for the pan
How to make it:
1. Start with cooking the squash. This takes a bit as it should be very soft – you could also cut it in pieces and bake or roast it very well.
2. Meanwhile rinse the chick peas and put them – together with the pieces – in the preheated oven (ca. 190° Celsius) until crisp. Cut your veggies in small pieces and roast them with coconut oil in a pan.
3. Once your squash is cooked, take all the pulp out and mash it very well (should work with a fork). Add sugar, cinnamon and salt and combine well.
4. As soon as your vegetables are roasted, put them out of the pan and use the remaining heat to warm up your flatbreads on both sides. Take each one, spread the squash-purée in the middle and fill with roasted vegetables, crunchy chick peas, peanuts and fresh rocket.
5. Roll your wraps and enjoy warm. ❤️
If you aren’t a huge fan of squash you could also use guacamole (or just mashed avocado with lime, pepper and chili), which gives the wraps a Mexican-touch. Also very good: Coconut-cream mixed with curry-powder which makes the wraps more indian-like.
Idea, Words, Photographs: Diana Ranegger