Sweet Pumpkin Salad Wrap recipe - ingredients, nutrition and when to eat it
This wrap combines soft, sweet kabocha squash salad with crisp vegetables, all rolled up in a tortilla. It is perfect for a busy lunch or a light dinner.
Vegetables · 20 minutes to cook
Tips: Mash the kabocha squash while it is hot to break up the pieces evenly.
Tips: Excess moisture from the vegetables can make the wrap soggy, so gently pat them dry with a paper towel after washing.
Tips: Leave about 3 cm around the edge of the tortilla unfilled to make it easier to roll.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Tortilla — 1 pc
- Baby greens — 30 g
- Cucumber — 30 g
- Carrot — 20 g
- Plain yogurt — 2 Tbsp
- Mayonnaise — 2 tsp
- Honey — 1 tsp
- Prepared mustard — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp