Roasted Butternut and Chickpeas Wrap
Number of servings: 4
Cost per serving: R25
Meal Total: R100
4 large multi-seed wraps
40 grams greens of choice (I like baby spinach/lettuce mix)
400 grams/1 can chickpeas
Ingredient List (Roasted Butternut):
500 grams butternut
1 medium sized red onion, thickly sliced
1 teaspoon garlic, finely chopped
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 level teaspoon salt
1 tablespoon honey
3 tablespoons olive oil
Ingredient List (Yoghurt Dressing)
1/4 cup yoghurt (room temperature)
1 green chilli. finely chopped
5 grams coriander, finely chopped
1 tablespoon lemon juice
salt and pepper to taste
Method (Roasted Butternut):
Step 1: Pre-heat your oven to 200°C, fan assisted.
Step 2: Add all of the ingredients into a large bowl.
Step 3: Mix well then place ingredients on an oven tray.
Step 4: Place it in the oven for 30 minutes or until butternut is soft and slightly charred.
Step 5: Remove the butternut from the oven and keep it aside.
Method (Yoghurt Dressing)
Step 1: Place all ingredients into a bowl.
Step 2: Mix well and keep aside.
Method (Wrap Assembly):
Step 1: Drain the chickpeas then place it into a bowl.
Step 2: Heat each wrap in a dry pan for 30 seconds.
Step 3: Spread 1 heaped teaspoon of the dressing on the bottom of the wrap.
Step 4: Add butternut, chickpeas and greens.
Step 5: Drizzle some more of the dressing on the top and enjoy!