Squash & Ricotta Wraps With Coriander Salsa
In this recipe, charred slices of tender squash are nestled in soft wheat tortillas, then topped with creamy ricotta and a zesty salsa for a burst of freshness in every bite. It's a delightful fusion of flavors that's perfect for a light and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 549 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 2.68 milligram of sodium
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