Roasted Squash and Peppers Wrap Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 1 medium butternut squash
  • 2 bell peppers
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon ground paprika
  • ¼ teaspoon ground coriander
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 2 tablespoons fresh cilantro, finely chopped
  • ½ cup sour cream
  • 4 large wraps
  • 1 cup lettuce, sliced
  • 1 avocado
  • 1 cup smoked cheddar, grated
Directions
  1. Preheat the oven to 375°F.
  2. Using a potato peeler, peel the skin from the butternut squash and then use a sharp knife to cut it into roughly 1-inch chunks. Cut the peppers into slices.
  3. In a small bowl, mix together the garlic power, dried oregano, ground cumin, ground paprika, ground coriander, salt, and pepper, to taste.
  4. Place the chopped butternut squash and peppers into a large baking tray. Toss them in the cooking oil and sprinkle them with the herb and spice mixture.
  5. Roast in the oven for 45 minutes until the butternut squash is cooked through and beginning to caramelize.
  6. Mix the crushed garlic and the chopped cilantro into the sour cream and set to one side.
  7. To assemble the wraps, add a dollop of the sour cream mixture, a scoop or two of the roasted squash and peppers, and then finish off with some of the lettuce, a few slices of avocado, and a sprinkling of the smoked cheddar. Roll up the wrap and enjoy.