Squash & ricotta wraps with coriander salsa

Squash & ricotta wraps with coriander salsa 1

632

CALORIES

2

SERVINGS

5 (min)

PREPARATION

10 (min)

COOKING

15 (min)

READY IN

dinner

DISH

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

  • 1Toss 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.
  • 2Mix 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.
  • 3Place some squash slices inside and dollop over some ricotta.
  • 4Drizzle with the salsa and serve straight away.