Autumn Wrap with Roasted Squash, Chickpeas and Feta

A autumnal wrap with savoury roasted Hokkaido squash, crispy chickpeas and creamy feta, which also tastes good cold in a lunchbox. The yogurt and garlic sauce keeps it moist without the tortilla getting soggy.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Hokkaido squash
• 1 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 can can of chickpeas (drained)
• 2 pc wheat tortilla
• 80 g feta
• 60 g rocket
• 150 g plain yogurt
• 1 pc garlic clove
• 1 tsp lemon juice
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Wash the Hokkaido, remove the seeds and cut into wedges or cubes of about 2 cm; the skin can stay on.
3. Toss the squash pieces with 1 tbsp olive oil, paprika powder, salt and pepper, spread on a baking tray and bake for 20 minutes until soft and lightly browned.
4. Drain the chickpeas, pat dry and add them to the tray with the squash for the last 10 minutes so they become crispy.
5. For the sauce, finely grate the garlic and mix with the yogurt, lemon juice, salt and pepper.
6. Wash the rocket and spin dry. Crumble the feta.
7. Warm the tortillas briefly in a dry pan or in the oven, then spread thinly with the yogurt sauce.
8. Spread rocket, squash, chickpeas and feta in the middle of the tortillas, fold in the sides and roll up tightly. For the lunchbox, cut diagonally in half and wrap in foil.