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.
- 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)
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.
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.
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.
Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven.
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.
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).
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.
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.
Roll up the wrap and slice into bite size rolls – tasty!
Top tip for making Roasted pepper and lettuce wrap with squash and chickpea spread
Any leftover wraps can used the next day or frozen - layer greaseproof paper between each wrap before freezing.