Butternut Burrito
Serves 1
Directions
- 1Slice the butternut squash thinly.
- 2Slice the butternut squash thinly.
- 3Slice the butternut squash thinly.
- 4Arrange the butternut slices overlapping on baking paper.
- 5Arrange the butternut slices overlapping on baking paper.
- 6Arrange the butternut slices overlapping on baking paper.
- 7Sprinkle shredded cheese over the butternut slices.
- 8Sprinkle shredded cheese over the butternut slices.
- 9Sprinkle shredded cheese over the butternut slices.
- 10Bake the butternut at 180 °C until the cheese melts, then let it cool.
- 11Bake the butternut at 180 °C until the cheese melts, then let it cool.
- 12Bake the butternut at 180 °C until the cheese melts, then let it cool.
- 13Chop the red bell pepper.
- 14Chop the red bell pepper.
- 15Chop the red bell pepper.
- 16Slice the white onion.
- 17Slice the white onion.
- 18Slice the white onion.
- 19Chop the sun-dried tomatoes.
- 20Chop the sun-dried tomatoes.
- 21Chop the sun-dried tomatoes.
- 22Fry the red bell pepper, onion, and sun-dried tomatoes in a pan.
- 23Fry the red bell pepper, onion, and sun-dried tomatoes in a pan.
- 24Fry the red bell pepper, onion, and sun-dried tomatoes in a pan.
- 25Deglaze the vegetables with cream and simmer lightly.
- 26Deglaze the vegetables with cream and simmer lightly.
- 27Deglaze the vegetables with cream and simmer lightly.
- 28Stir in the tomato-basil spread.
- 29Stir in the tomato-basil spread.
- 30Stir in the tomato-basil spread.
- 31Add the chickpeas to the pan.
- 32Add the chickpeas to the pan.
- 33Add the chickpeas to the pan.
- 34Season with salt and pepper and cook until creamy.
- 35Season with salt and pepper and cook until creamy.
- 36Season with salt and pepper and cook until creamy.
- 37Mix the fresh red cabbage with salt and lemon juice.
- 38Mix the fresh red cabbage with salt and lemon juice.
- 39Mix the fresh red cabbage with salt and lemon juice.
- 40Spread salad mayo on the butternut wrap.
- 41Spread salad mayo on the butternut wrap.
- 42Spread salad mayo on the butternut wrap.
- 43Add the prepared red cabbage on top of the mayo.
- 44Add the prepared red cabbage on top of the mayo.
- 45Add the prepared red cabbage on top of the mayo.
- 46Spoon the warm chickpea and vegetable filling over the red cabbage.
- 47Spoon the warm chickpea and vegetable filling over the red cabbage.
- 48Spoon the warm chickpea and vegetable filling over the red cabbage.
- 49Sprinkle chopped parsley over the filling.
- 50Sprinkle chopped parsley over the filling.
- 51Sprinkle chopped parsley over the filling.
- 52Roll the butternut wrap and cut it in half.
- 53Roll the butternut wrap and cut it in half.
- 54Roll the butternut wrap and cut it in half.
- 55Enjoy the butternut burrito.
- 56Enjoy the butternut burrito.
- 57Enjoy the butternut burrito.
Ingredients
- 1 butternut squash
- 1 butternut squash
- 1 butternut squash
- 100 g shredded cheese (v)
- 100 g shredded cheese (v)
- 100 g shredded cheese (v)
- 1 red bell pepper
- 1 red bell pepper
- 1 red bell pepper
- 1 white onion
- 1 white onion
- 1 white onion
- 8 sun-dried tomatoes
- 8 sun-dried tomatoes
- 8 sun-dried tomatoes
- 250 g chickpeas
- 250 g chickpeas
- 250 g chickpeas
- 250 ml cream (v)
- 250 ml cream (v)
- 250 ml cream (v)
- 3 tsp tomato-basil spread
- 3 tsp tomato-basil spread
- 3 tsp tomato-basil spread
- 4 tsp salad mayo (v)
- 4 tsp salad mayo (v)
- 4 tsp salad mayo (v)
- 1 handful parsley, chopped
- 1 handful parsley, chopped
- 1 handful parsley, chopped
- 1 handful fresh red cabbage
- 1 handful fresh red cabbage
- 1 handful fresh red cabbage
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 0.5 lemon juice
- 0.5 lemon juice
- 0.5 lemon juice
- breadcrumbs
- breadcrumbs
- breadcrumbs
- vegetable broth
- vegetable broth
- vegetable broth
- pepper
- pepper
- 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.