© J Sainsbury plc 2020
Rainbow tortilla wraps
Recreate this rainbow tortilla wrap recipe with the kids, then pat yourself on the back for getting them to eat butternut squash, beetroot and spinach in one meal. Brightly coloured with natural pureed veg, we love wrapping these around a juicy chicken salad or falafel and houmous
-
Ready in 1 hour 45 minutes
-
Cooking time 1 hour 5 minutes
-
Prep time 40 minutes
-
Makes 12 tortilla wraps
Ingredients
- 200g butternut squash, cut into small cubes
- 100g cooked beetroot
- 6 tbsp natural yogurt
- 150g spinach, wilted
- 525g bread flour
- 3 tsp baking powder
- 3 tbsp olive oil, plus extra for cooking
Method
-
1
Put the butternut squash in a saucepan of water and bring to the boil. Boil until tender, then drain and set aside to cool. Meanwhile, put the beetroot in a mini food processor with 2 tbsp yogurt and blitz to a purée. Set aside. Rinse the processor, then blitz the spinach and cooled squash separately with 2 tbsp yogurt each.
-
2
Divide the flour between three separate bowls and add 1 tsp baking powder to each. Divide the oil evenly between the three bowls and add a pinch of salt. Add a different purée to each bowl, then mix each to bring together into a dough. Knead each one for a couple of minutes until you have a smooth consistency. Divide each ball of dough into 4 balls.
-
3
Flour your surface and roll each ball out to a large circle, similar in size to a dinner plate. Try and get the dough as thin as possible. Put 1 tsp oil in a large frying pan and cook the tortillas over a medium heat for a couple of minutes per side, until they start to blister. You may need to add a bit more oil to the pan as you go. Serve with your favourite fillings.
