Butternut Burrito
Serves 1
Directions
- 1Slice the butternut squash thinly.
- 2Arrange the butternut slices overlapping on baking paper.
- 3Sprinkle shredded cheese over the butternut slices.
- 4Bake the butternut at 180 °C until the cheese melts, then let it cool.
- 5Chop the red bell pepper.
- 6Slice the white onion.
- 7Chop the sun-dried tomatoes.
- 8Fry the red bell pepper, onion, and sun-dried tomatoes in a pan.
- 9Deglaze the vegetables with cream and simmer lightly.
- 10Stir in the tomato-basil spread.
- 11Add the chickpeas to the pan.
- 12Season with salt and pepper and cook until creamy.
- 13Mix the fresh red cabbage with salt and lemon juice.
- 14Spread salad mayo on the butternut wrap.
- 15Add the prepared red cabbage on top of the mayo.
- 16Spoon the warm chickpea and vegetable filling over the red cabbage.
- 17Sprinkle chopped parsley over the filling.
- 18Roll the butternut wrap and cut it in half.
- 19Enjoy the butternut burrito.
Ingredients
- 1 butternut squash
- 100 g shredded cheese (v)
- 1 red bell pepper
- 1 white onion
- 8 sun-dried tomatoes
- 250 g chickpeas
- 250 ml cream (v)
- 3 tsp tomato-basil spread
- 4 tsp salad mayo (v)
- 1 handful parsley, chopped
- 1 handful fresh red cabbage
- 1 pinch salt
- 0.5 lemon juice
- breadcrumbs
- vegetable broth
- pepper
Equipment
baking paperbaking traypanwooden spoonknife
Tips
- If the cheese melts too much, sprinkle breadcrumbs over it.
- If the sauce is too thick, add some vegetable broth.
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