Wraps have revolutionised lunchtime chez Ang.

I used to be locked into a standard dieter’s lunch of houmous served with strips of pitta bread and carrot sticks, and felt quite hard done by if I’m honest.  (I know it’s weird, but I always struggle with lunch, especially if I’m dieting.  Any other meal is relentlessly creative, but lunch is a big old mental blackspot for me.)  But now, my imagination has been sparked and I’m now packing all sorts of goodies into wraps.  The Leon sweet potato falafel wraps have become a bit of a family favourite—especially good with some thick slices of gherkin or cornichon—and I’m quite fond of making a Mexican chicken wrap with some really hot salsa.

However, my darling du jour is this sexy roasted butternut squash and dolcelatte wrap.

Believe it or not, this delicious wrap is not only diet-friendly… it’s good for you.  I’m no nutritionist, but olive oil is full of monosaturated fat and heart-healthy and the butternut squash is bursting with betacarotene goodness, antioxidants and fibre.  The dolcelatte is less of a nutritionist’s dream, but is still a valuable source of calcium and the small serving size keeps the calories and evil saturated fat to an acceptable level.  And as they say… everything in moderation.  But enough of the health credentials of this wrap, how does it taste?

Bloody gorgeous, thanks for asking.  The sweetness of the roasted squash is balanced beautifully by the rich saltiness of the cheese and the salad gives great texture and freshness. I added a few little drops of balsamic glaze which enhanced the sweet-salty tastes, and let me indulge my old dipping habits.  This is a fabulous lunch that feels far too voluptuously extravagant to ever be diet fare.  But it is, and I love it.

~*~

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Roasted squash & dolcelatte wrap
Adapted from Fabulous Food by Sophie Michaell

Serves 2

WW UK points per wrap: 5.5

• 1/2 a large butternut squash
• 1 teaspoon extra-virgin olive oil
• pinch of chilli flakes
• salt and pepper

• 2 seeded wraps
• 50g dolcelatte cheese, crumbled
• mixed salad leaves
• balsamic vinegar

Preheat the oven to 220C (200C fan oven.)

Peel, deseed and cut the butternut squash into chunks.  Toss with the oil, chilli flakes and seasoning.  Spread out on a baking tray and roast for about 25 minutes, turning pieces over half-way through, until soft and edges are slightly caramelised.  Allow to cool to luke-warm.

Dress the salad leaves with a drizzle of balsamic vinegar and divide between the wraps, piling neatly down the centre of each.  Top the salad with the squash and finally add the crumbled cheese. Roll up firmly, tucking in sides, and cut each wrap in half.