Squash & ricotta wraps with coriander salsa by
Ingredients
½ squash, peeled and cut into thin slices
1 tsp cumin
3 tbsp vegetable oil
1 green chilli
, deseeded, finely chopped
handful coriander leaves, chopped
zest and juice 1 lime
4 soft wheat tortilla
100g ricotta
Instructions
Toss together the squash, cumin and 2 tbsp oil in a bowl and season well. Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.
Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.
Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.