Crunchy Veggie Wraps With Kabocha Squash

Kabocha squash roasted with coriander, cumin and smoked paprika makes a hearty filling for these wraps, balanced by a crisp, herby salad. Every part can be made ahead for easy lunches.

Makes 6 wraps · 50 minutes

Ingredients

For the squash

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Kosher salt and pepper
• 3 tablespoons olive oil
• 1½ pounds kabocha squash (about half of a small 3-pound squash), scrubbed and cut into ½-inch wedges

For the dressing

• ¼ cup mayonnaise
• 1 garlic clove, grated
• 1 tablespoon fresh lemon juice

For the wraps

• ½ small red onion, thinly sliced
• 3 Persian cucumbers, thinly sliced
• 1½ cups cilantro leaves and tender stems
• 1½ cups mint leaves
• 2 cups coarsely chopped romaine lettuce
• 6 large whole-wheat tortillas or other wraps
• 1 pint alfalfa sprouts

Instructions

1. Heat the oven to 400°F. In a small bowl, mix the coriander, cumin, paprika, 1½ teaspoons salt, ½ teaspoon pepper and the olive oil.
2. Toss the squash with the spice oil right on a baking sheet, spread it in one layer and roast 20 to 22 minutes, turning halfway, until tender with golden edges. Let cool.
3. While the squash roasts, whisk the mayonnaise, garlic and lemon juice in a large bowl and season with salt.
4. Soak the red onion in cold water for about 5 minutes, then drain.
5. Add the cucumbers, cilantro, mint, romaine and onion to the dressing and toss.
6. Divide the salad among the tortillas, then top with the squash and sprouts.
7. Fold the bottom of each tortilla up over the filling, tuck in the sides and roll up tightly. Serve right away, cut in half if you like.

Tips

• To prep ahead, store the undressed greens, dressing and roasted squash separately and assemble just before eating.
• Skip the tortillas and add extra lettuce for a hearty salad instead.

Adapted from Sue Li, NYT Cooking.