Squash wrap

Squash wrap

Total: 1 hr 10 Min. | Active: 30 Min.
lactose-free
Nutritional value / person: 620 kcal
, Fat: 19 g
, Carbohydrate: 78 g
, Protein: 32 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash puree

700 g squash, cut into pieces
1 onion, cut into pieces
4 sprigs thyme, leaves torn off
2 garlic cloves, cut in half
2 tbsp harissa
2 tbsp olive oil
½ tsp salt

To roast

300 g squash, cut into cubes
1 tbsp harissa
1 tbsp olive oil
¼ bunch thyme, leaves torn off
¼ tsp salt
1 organic lime, grated zest and the juice

Game

oil for frying
350 g venison strips
¼ tsp salt

Wrap

8 wheat tortillas
75 g pickled onions (borettane) , drained, quartered
½ bunch flat-leaf parsley, leaves torn off
1 organic lime, cut into wedges
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How it's done

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Squash puree

Mix the squash with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the centre of an oven preheated to 200°C. Mix the diced squash with all the other ingredients up to and including the salt, place along the side of the tray, return the tray to the oven for approx. 15 mins. Remove, puree the pieces of squash with the lime zest and juice until smooth, set aside the diced squash.

Game

Heat the oil in a frying pan. Fry the meat in batches for approx. 1 min. per batch, season with salt, remove from the pan.

Wrap

Spread the squash puree on the tortillas, scatter the diced squash, meat, onions and parsley on top, fold and roll up the tortillas. Serve with the lime wedges.

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