I’m a wrap person. I literally throw whatever I have in the kitchen into my wraps and inhale them. It’s the quickest dinner ever and I’m always happy full when I’m done. Wraps are also great for leftovers. Leftover beans, vegetables, rice, quinoa, etc. can be thrown together and shoved into a wrap. Here is a delicious veggie-packed wrap that I had for dinner tonight. I’m resisting the urge to go make another one…right now…
Butternut Squash Wrap with Avocado Cream
- 1 butternut squash
- 1 tbsp olive oil
- 1/4 cup edamame
- 1 tomato, diced
- 1/4 cup, chopped cucumber
- 4 tbsp salsa
- handful spinach
- 2 wraps (I used GF but you can use whatever kind you have handy)
- Avocado cream (see recipe below)**
1) First, let’s roast the squash. Preheat the oven to 425°F. Line a baking pan with tin foil and sprinkle with olive oil. Cut the butternut squash into two horizontally (the two pieces should be the long neck and the round bottom). Split the two pieces vertically in the middle. Sprinkle with salt and pepper and place cut side down on the baking pan. Bake for 40-45 minutes.
2) Remove the skin from the butternut squash and set two pieces aside (you don’t use the whole squash). Dice the other two pieces of squash.
3) Heat the wraps in the microwave for 20 seconds.
4) Spread the avocado cream on each wrap. Add the salsa (2 tbsp on each wrap), followed by the edamame, spinach, butternut squash, cucumber, and tomato. Roll up the wraps and enjoy.
- 2 tbsp olive oil
- 1 cloves garlic
- 1 ripe avocado
- 1 tbsp lime juice
- Salt and pepper
Add olive oil, garlic, and lime juice to a food processor. Process until garlic is minced very finely. Cut and pit the avocado and add to the garlic mixture with salt and pepper. Process until creamy (1-2 minutes).