Crunchy Veggie Wraps With Kabocha Squash

Published on January 23, 2025

Recipe Overview

• Total Time: 50 minutes

• Prep Time: 15 minutes

• Cook Time: 35 minutes

Ingredients

Spices & Seasonings

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Kosher salt and freshly ground black pepper (to taste)

• 3 tablespoons olive oil

Vegetables & Base

• 1½ pounds (680g) kabocha squash (from ½ small, 3-pound kabocha squash), scrubbed and sliced into ½-inch-thick wedges

• ½ small red onion, thinly sliced

• 3 Persian cucumbers, thinly sliced

• 1½ cups cilantro leaves and tender stems (chopped, if preferred)

• 1½ cups mint leaves (chopped, if preferred)

• 2 cups coarsely chopped romaine lettuce

• 1 pint alfalfa sprouts

Dressing

• ¼ cup mayonnaise

• 1 garlic clove, grated

• 1 tablespoon fresh lemon juice

• Kosher salt (to season dressing)

Wraps

• 6 large whole-wheat tortillas (or wrap of choice)

Instructions

Step 1: Roast the Kabocha Squash

• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

• In a small bowl, combine ground coriander, ground cumin, smoked paprika, 1½ teaspoons Kosher salt, ½ teaspoon black pepper, and olive oil. Whisk to create a smooth spice-oil blend.

• Toss the kabocha squash wedges with the spice mixture using your hands, ensuring every piece is evenly coated.

• Arrange the squash in a single layer on the prepared baking sheet (avoid overcrowding to ensure even roasting).

• Roast for 20–22 minutes, tossing halfway through, until the squash is tender (easily pierced with a fork) and lightly golden on the edges. Let cool completely before assembling.

Step 2: Prepare the Dressing

• While the squash roasts, in a medium bowl, whisk together mayonnaise, grated garlic, and fresh lemon juice until smooth. Season with a pinch of Kosher salt and set aside. This dressing will bind the fresh vegetables.

Step 3: Tenderize Red Onion

• Thinly slice the red onion and soak in ice-cold water for 5 minutes to reduce its sharpness. Drain thoroughly and pat dry with paper towels to remove excess moisture.

Step 4: Assemble the Filling

• In a large mixing bowl, combine the fresh vegetables: add the drained red onion, sliced Persian cucumbers, chopped cilantro, mint leaves, and romaine lettuce.

• Pour the prepared dressing over the mixture and toss gently to coat all ingredients evenly.

Step 5: Build the Wraps

• Divide the dressed greens mixture among the 6 tortillas, spreading it down the center of each wrap.

• Top the greens with a generous portion of the cooled roasted kabocha squash wedges, ensuring even distribution.

• Finish by sprinkling alfalfa sprouts over the squash for a crunchy texture.

Step 6: Roll & Serve

• To roll the wraps tightly: Hold the tortilla flat on a clean surface. Fold the bottom edge up to cover the filling, then fold in the left and right sides (like tucking in the corners of a gift).

• Gently roll from the bottom edge upward, tucking the filling inside as you roll to secure the wrap.

• Serve immediately by cutting each wrap in half diagonally or crosswise with a sharp knife.

Make Ahead & Storage Tips

• If preparing in advance, store the undressed greens, dressing, and roasted squash separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to maintain freshness and crunch.

Reader Reviews & Adaptations

• "I couldn't find kabocha squash, so I used butternut instead. Wow, this recipe is fantastic."

• "I made these with acorn squash and added feta and pepperoncini. Delicious!"

• "I subbed in jicama for the cucumber because cucumbers in winter can be truly awful. My only change to the recipe would be to make more of the lettuce-onion-mayo mixture, as I ran out of that first and was left with several piles of dry ingredients."

• "I subbed plain nonfat Greek yogurt for mayo, skipped the sprouts, and added some Brooklyn Delhi Spicy Mango Chutney on top of the yogurt, lemon and garlic dressing for an extra kick. Served the romaine on the side with addition of frisée, sliced apples, mandarins and persimmons. Delicious, will definitely make again. Kabocha elevates this dish, worth a try if available."

• "Subbed sweet potato for squash and tahini for mayo (I can’t stand mayo). Also added some Kalamata olives. It was great and quick to put together, will definitely make again."

• "I used sweet potatoes (couldn’t find kabocha). The 1½ cups each of mint and cilantro can be left whole or chopped—mine were chopped and worked well. The rest followed the recipe as is."