Squash & ricotta wraps with coriander salsa

10-30 minutes 2 servings 600 kcal or less butternut squash coriander lime limes mains mexican food quick quick recipes ricotta squash squash recipes summer tortilla tortillas vegetarian recipes veggie wraps wraps

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Source

Ingredients

½ 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

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.

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.