Search

Roasted pepper and lettuce wrap with squash and chickpea spread

(2 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Roasted pepper and lettuce wrap with squash and chickpea spread
Roasted pepper and lettuce wrap with squash and chickpea spread
  • Makes: 1 wrap and 1 tub of spread

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

This roasted pepper and lettuce wrap with squash and chickpea spread is an ideal vegetarian option for lunchboxes. It takes a bit of extra time to make the wrap yourself, but you can always use shop-bought alternatives if you're in a hurry. The extra spread makes a delicious dip for chopped up veggies like carrot, pepper and cucumber.

Ingredients

For the wrap:
  • 100g buckwheat flour
  • 1 organic egg
  • 300mls organic milk (or milk alternative - rice/oat/nut milk)
  • 3tbsp water
  • A little olive or coconut oil for frying

For the squash & chickpea spread:

  • ½ butternut squash
  • 1 red onion
  • 3tbsp olive oil
  • 1 – 2tsp garam masala (adjust to taste)
  • 400g tin chickpeas
  • 1 clove garlic

To serve:

  • ¼ red pepper
  • 1 gem lettuce leaf
  • Some fresh coriander leaves (optional)

Any leftover wraps can used the next day or frozen - layer greaseproof paper between each wrap before freezing.

Method

  1. To make the wrap, simply whisk all ingredients (except the oil) together until very smooth. Ideally use an electric whisk if you have one. Allow batter to stand for about half an hour.
  2. Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes.
  3. Use a fish slice to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture.
  4. Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven.
  5. To make the spread, peel the butternut squash and red onion, and chop into large chunks. Place on a baking tray, drizzle with the oil and sprinkle with the garam masala, then bake in a medium oven for about 20 - 30 minutes.
  6. Whilst the squash is roasting, dice the red pepper into 1cm bite sized pieces, place on a baking tray and drizzle with a little oil, then bake for about 15 minutes alongside the squash (Quick tip; you could roast a whole red pepper and save the rest in the fridge for up to 4 days for another wrap or another recipe).
  7. Once the squash and onion have cooled slightly, drain and rinse the tinned chickpeas, then combine all the spread ingredients in a food processor until smooth. If you don’t have a food processor the ingredients can be mashed together. Add a little extra water to loosen and make smoother if you prefer.
  8. Spread the wrap all over with some of the squash and chickpea spread, then shred the gem lettuce leaf and layer in a line in the middle of the wrap, followed by the roasted red pepper and some chopped coriander leaves.
  9. Roll up the wrap and slice into bite size rolls - tasty!

Your rating

Average rating

  • 5
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter