Squash and onion wrap

Name: Squash and onion wrap
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500 g red onions; 1 garlic clove; 1 cm ginger; ½ tsp sugar; ¼ tsp ground cardamom; ¼ tsp chilli flakes; ¼ tsp curry powder; 1 ¼ tsp salt; 2 tbsp water; 1 tbsp tamarind paste; olive oil for frying; 400 g squash; a little pepper; 4 wheat tortillas; 180 g plain yoghurt; 50 g baby spinach

Ingredients

4 people

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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

Onions

2 tbsp olive oil

500 g red onions, halved, cut into thin strips

1 garlic clove, squeezed

1 cm ginger, finely grated

½ tsp sugar

¼ tsp ground cardamom

¼ tsp chilli flakes

¼ tsp curry powder

¾ tsp salt

2 tbsp water

1 tbsp tamarind paste

Squash

olive oil for frying

400 g squash

½ tsp salt

a little pepper

Wrap

4 wheat tortillas

180 g plain yoghurt

50 g baby spinach

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How it's done

Onions

Heat the oil in a pan. Add the onions and all the other ingredients up to and including the salt, cook for approx. 30 mins., stirring occasionally. Add the water and tamarind paste, mix.

Squash

Heat a dash of oil in a non-stick frying pan. Fry the squash in batches for approx. 2 mins. on each side. Remove from the oven, season.

Wrap

Spread the yoghurt over the tortillas. Top with the onions, squash and spinach, fold the tortillas.

To fry

Fry one tortilla in the same pan for approx. 2 mins., turn, fry for a further 2 mins. Repeat the process with the other tortillas.

How-tos

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4 people

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