Recipe and styling by Robyn Timson
Butternut and cardamom wraps with roast chicken, butternut and tahini yoghurt fillingPrint Recipe
- 2 large butternuts, peeled
- and seeded
- 10ml (2 tsp) ground cardamom
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) olive or avocado oil
Butternut and cardamom wraps
- 30ml (2 tbsp) roasted butternut purée
- 2,5ml (½ tsp) ground turmeric
- 15ml (1 tbsp) flour
- 1 x basic wrap recipe here
- 30ml (2 tbsp) tahini paste
- 250g (1 cup) plain yoghurt
- 400g roast chicken, stripped from the bone
- handful fresh coriander
- roasted butternut batons
- 40ml sesame seeds
- 70g (½ cup) pomegranate rubies + extra, to serve
- fresh lime cheeks, to serve
Preheat the oven to 180°C.
Cut the butternuts into batons (about the size of large French fries) and sprinkle with ground cardamom, salt, pepper and olive oil. Roast in the preheated oven until tender, 30 minutes. To add griddle lines, place the cooked pieces on a smoking hot, well-oiled griddle pan.
Blend or mash a few of the cooked batons into a smooth purée – about 30ml (2 tbsp) – and add the ground turmeric. Set aside the remaining butternut batons for the filling.
To make the butternut and cardamom wraps, add the butternut purée and 15ml (1 tbsp) flour to the basic dough recipe. Add the purée to the dough at the same time as the oil and the water, and then add the extra flour. If the dough seems too sticky, add a little more flour. Cook wraps according to the instructions in the basic plain wraps recipe alongside.
To assemble your wraps, start by mixing together the tahini paste and yoghurt. Layer the tahini yoghurt, chicken, coriander, butternut batons, sesame seeds and pomegranate rubies. Fold or roll the wraps according to your preference.
Sprinkle with a few of the remaining pomegranate rubies and a drizzle of the yoghurt. Serve with lime cheeks.