Vegetarian pumpkin wraps with feta cheese

Ingredients for 2 servings:

• 4 tortillas
• 400 g pumpkin(s) (Hokkaido), or other pumpkin type
• 100 g feta cheese
• 1 handful of iceberg lettuce
• ½ cucumber(s)
• 1 large tomato(s)
• 1 clove(s) garlic
• some rosemary, preferably freshly chopped
• ½ stalk(s) leek
• 4 tbsp olive oil
• pepper
• Salt
• 4 tbsp sauce (salsa), fiery-hot sauce with typical Mexican spices

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious snack during pumpkin season

Hollow out the pumpkin and cut into approximately 1 cm cubes. If you are not using Hokkaido, peel the pumpkin first. Clean the leek and cut it into fine rings. In a bowl, mix the pumpkin cubes with the leek, crushed garlic clove, olive oil, rosemary, a pinch of pepper, and salt. Spread the cubes on a baking sheet. Bake in a preheated oven at 200°C (top/bottom heat) for 15-20 minutes. In the meantime, cut the feta cheese into 1 cm cubes. Peel and dice the tomato. Clean the lettuce and roughly chop or tear it into strips. Mix the baked pumpkin cubes with the feta; the heat will melt the cheese slightly. Now heat the tortillas so they become more elastic. 3-4 minutes in the residual heat of the oven is enough, or alternatively in the microwave or a pan. Spread 1 tablespoon of salsa sauce on the tortillas, then top with the tomato, cucumber, and lettuce. Now spread the pumpkin, leek, and feta cheese on top. Fold the wrap in at the bottom and then roll it up at the sides. PS: I created this recipe myself, inspired by a pumpkin sandwich I had at a sidewalk café in Australia. Of course, you can adapt/expand it in many ways to suit your taste.