Autumnal Pumpkin and Feta Wrap with Pumpkin Seeds and Arugula

A autumnal wrap with golden-brown roasted Hokkaido, creamy feta and crunchy pumpkin seeds. It's quick to make, filling, and only needs one pan.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Hokkaido pumpkin
• 2 tbsp Olive oil
• 1 pc Garlic clove
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• 2 pc Wheat tortilla (approx. 25 cm)
• 80 g Feta
• 100 g Plain yogurt
• 1 tsp Lemon juice
• 60 g Arugula
• 2 tbsp Pumpkin seeds

Method

1. Wash the Hokkaido, halve it, remove the seeds and cut it with the skin into thin wedges or slices.
2. Finely chop the garlic clove. Heat two tablespoons of olive oil in a large pan and fry the pumpkin in it over medium heat for 5 minutes.
3. Add the garlic, paprika powder, salt and pepper, reduce the heat slightly, cover the pan and cook the pumpkin until soft in 6 to 8 minutes, turning it occasionally.
4. Stir the yogurt with lemon juice, salt and pepper. Crumble the feta coarsely.
5. Toast the pumpkin seeds in a dry pan without fat for 2 minutes until fragrant, then remove them.
6. Warm the tortillas briefly in the pan or microwave. Spread half of each with yogurt, top with pumpkin, feta and arugula, and sprinkle with pumpkin seeds.
7. Fold in the sides, roll up the wraps, halve them and serve immediately.