Ingredient List:

4 large multi-seed wraps

40 grams greens of choice (I like baby spinach/lettuce mix)

400 grams/1 can chickpeas

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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

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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

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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. 

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Method (Yoghurt Dressing)

Step 1: Place all ingredients into a bowl. 

Step 2: Mix well and keep aside. 

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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!

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