Ingredients:
3 small sweet potatoes, peeled and cubed
1 butternut squash, peeled and cubed
1-2 wraps per person
4 minced garlic cloves
Smoked paprika (about 1-2 tbsp, to coat all the cubed vegetables)
Cayenne Pepper (about 1 tbsp, adjust to your spice preference)
Olive oil (to coat the cubed veggies)
Salt and pepper
For the wrap filling: Mixed salad leaves, sliced red onion, grated cheddar, Mayo, and sriracha sauce
Method:
1. Preheat your oven to 200°C (392°F).
2. In a large mixing bowl, combine the cubed sweet potatoes and butternut squash.
3. Drizzle olive oil over the vegetables, ensuring they are evenly coated. This will help them roast nicely.
- Add minced garlic, smoked paprika, cayenne pepper, salt, and pepper to the veggies. Toss everything together until the spices evenly coat the vegetables.
- Spread the seasoned vegetables on a baking tray lined with parchment and bake for 30-40 mins, turning and stirring halfway through. They’ll become soft.
- While the vegetables are roasting, prepare your wrap fillings. Combine mixed salad leaves, sliced red onion, mayo, and sriracha sauce in a bowl. Adjust the sauce quantities to your taste.
- Warm your wraps in the microwave for 30 – 60 seconds
- To assemble your wraps, place a generous scoop of the roasted vegetables on each wrap, and then top with the cheese and prepared salad. ENJOY!
