Squash & ricotta wraps with coriander salsa

Vegetarian
Health score
17%
Squash & ricotta wraps with coriander salsa
15 min.
2
638kcal

Suggestions


Indulge in the vibrant flavors of our Squash & Ricotta Wraps with Coriander Salsa, a delightful vegetarian dish that brings together a medley of textures and tastes. Perfectly suited for lunch or dinner, these wraps are not only quick to prepare—ready in just 15 minutes—but also bursting with wholesome ingredients that will leave you feeling satisfied and nourished.

The star of this dish, the tender squash, is beautifully enhanced by earthy cumin and grilled to perfection, creating a wonderful contrast with the creamy ricotta. The addition of fresh green chili and zesty lime juice in the salsa elevates the dish, providing a bright and refreshing kick that perfectly balances the richness of the cheese.

Wrapped in soft wheat tortillas, these pockets of goodness are both fun to assemble and delightful to eat. Whether you're hosting a casual gathering or simply craving a nutritious meal, these Squash & Ricotta Wraps are sure to impress. With a blend of colors and flavors, this dish captures the essence of straightforward yet delicious cooking, making it a must-try for vegetarian enthusiasts and food lovers alike.

So, gather your ingredients and get ready to experience a meal that’s as nourishing as it is tasty—your taste buds will thank you!

Ingredients

  • 0.5  baby squash peeled cut into thin slices
  • tsp cumin 
  • tbsp vegetable oil 
  •  to 2 chilies slit green deseeded finely chopped
  • handful cilantro leaves chopped
  •  lime zest 
  •  tortillas soft
  • 100 ricotta cheese 

Equipment

  • bowl
  • frying pan

Directions

  1. 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.
  2. 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.
  3. Place some squash slices inside and dollop over some ricotta.
  4. Drizzle with the salsa and serve straight away.

Nutrition Facts

Calories638kcal
Protein9.75%
Fat45.56%
Carbs44.69%

Properties

Glycemic Index
48
Glycemic Load
1.26
Inflammation Score
-10
Nutrition Score
23.19608704681%

Flavonoids

Hesperetin
14.4mg
Naringenin
1.14mg
Quercetin
1.19mg

Nutrients percent of daily need

Calories:637.93kcal
31.9%
Fat:33.5g
51.55%
Saturated Fat:9.36g
58.52%
Carbohydrates:73.94g
24.65%
Net Carbohydrates:62.22g
22.63%
Sugar:9.7g
10.78%
Cholesterol:25.5mg
8.5%
Sodium:699.93mg
30.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.13g
32.26%
Vitamin A:20318.16IU
406.36%
Vitamin C:52.44mg
63.56%
Fiber:11.72g
46.87%
Vitamin K:46.58µg
44.36%
Calcium:378.75mg
37.88%
Vitamin E:4.58mg
30.54%
Iron:4.61mg
25.64%
Potassium:774.97mg
22.14%
Manganese:0.43mg
21.31%
Magnesium:75.44mg
18.86%
Vitamin B6:0.33mg
16.6%
Phosphorus:152.85mg
15.29%
Folate:60.65µg
15.16%
Vitamin B1:0.21mg
14.11%
Vitamin B3:2.44mg
12.18%
Selenium:8.39µg
11.99%
Vitamin B5:0.94mg
9.41%
Copper:0.18mg
9.02%
Vitamin B2:0.15mg
8.72%
Zinc:0.96mg
6.37%
Vitamin B12:0.17µg
2.83%