Mexican squash toasted wrap

Layers of roast squash, black beans and avocado are packed into this toasted, folded cheesy wrap with Mexican flavours.

My second squash recipe of the season, and many more to come! This time a tasty toasted vegetarian wrap with Mexican flavours.

Folding a wrap into quarters is such a good way to get nice layers of ingredients. In this wrap, it’s got sweet roasted squash, black beans, chipotle paste and yogurt, avocado and cheese. Once folded up, toast in a dry frying pan to melt the cheese and toast the bread.

I love using large Lebanese flatbread wraps for this. Squash-wise, you can use any, I went for kabocha. And you don’t need to worry about peeling squash - once cooked, the skin goes really tender.

You can roast the squash in advance if you like. And if you don’t have any already roasted, you only need a small amount of this recipe, so it’s worth cutting and cooking more while you’re using the oven/air fryer and keeping for other recipes, i.e salad bowls, to add to curry.