Squash and Ricotta Wraps with Coriander Salsa

Name: Squash and Ricotta Wraps with Coriander Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Cuisine: mexican
Ingredients: 1/2 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

4.35 (11)

⏱ 15 mins 🍽 Serves 2 🌶 mexican ✅ Easy 🏷 Main course

These flavourful wraps combine sweet, charred slices of squash seasoned with cumin, creamy ricotta cheese and a fresh, zingy salsa made from green chilli, coriander and lime. The components are assembled inside toasted wheat tortillas for a satisfying and speedy main course, perfect for a weeknight supper. This recipe serves two people.

Ingredients

1/2 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

Method

Combine the squash slices, cumin and 2 tbsp of oil in a bowl, seasoning generously. Griddle the mixture for 3-5 mins per side until softened and lightly charred.
Prepare the salsa by mixing the chopped chilli, coriander, lime zest, a squeeze of juice and the remaining 1 tbsp oil. Toast the tortillas on the griddle for 30 secs each side. Fold each tortilla in half, then halve to form a pocket. Fill with the cooked squash, add dollops of ricotta, then finish with a drizzle of the salsa before serving immediately.

Nutrition (per serving)

Calories549 kcal

Fat28 g

Saturates6 g

Carbs64 g

Sugars13 g

Fibre5 g

Protein15 g

Sodium1072 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinemexican

DietVegetarian