Roasted Butternut & Chickpea Wraps

Serves 2 10 mins Prep 30 mins Cooking

Vegan

  • 400g tin chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 2 tsp Very Lazy Chopped Garlic
  • 4 tbsp olive oil
  • The juice from 1/2 lemon
  • Salt
  • 350g butternut squash, peeled and diced
  • 1 tsp smoked hot paprika

To serve:

  • 4 flour tortilla wraps
  • A large handful of rocket
  • A little feta cheese (or vegan alternative)

Roasted Butternut & Chickpea Wraps

Serves 2 10 mins Prep 30 mins Cooking

Vegan

Cooking Steps

  • 1

    Preheat oven to 190℃/Gas mark 5.

  • 2

    Blitz the chickpeas, tahini and Very Lazy Garlic in a food processor. Add the olive oil and blitz again until nice and smooth. Add the lemon juice to taste and season with salt. If the hummus is too thick, add a splash of water and blend until perfect.

  • 3

    Time for the squash: spread out the diced butternut squash on a baking tray lined with baking parchment (or foil if you can't find any parchment). Drizzle with one tbsp of oil, sprinkle over the paprika and a pinch of salt and mix together. Spread the squash out evenly again and roast for 25-30 mins.

  • 4

    Once the squash is tender, remove from the oven. Spread a big spoonful of hummus on each tortilla. Top with roasted squash, rocket and a crumbling of feta cheese (or vegan alternative!).

  • 5

    Fold your wrap however you see fit and enjoy!

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