These roasted squash and hummus wraps are a simple way to enjoy a filling and flavorful lunch. Tender cubes of butternut squash are seasoned with warm spices and roasted until sweet, then paired with creamy hummus, fresh spinach, and salty feta cheese, all tucked inside a soft tortilla.
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This recipe is straightforward and comes together in about 40 minutes, with most of that time being hands-off while the squash roasts. It’s a great option for meal prepping; just roast the squash ahead of time and assemble the wraps when you’re ready to eat.
Why You'll Love This Recipe
- Roasting the squash at a high temperature caramelizes its natural sugars, deepening its flavor
- Spreading hummus across the tortilla first creates a moisture barrier, which helps prevent the wrap from becoming soggy
- Warming the tortillas makes them more pliable and less likely to tear when you roll them
Essential Ingredients
- Butternut Squash: To save time, you can use pre-cut butternut squash from the grocery store. Acorn or delicata squash are also good substitutes.
- Hummus: Any variety of store-bought or homemade hummus works. Plain, roasted garlic, or roasted red pepper are excellent choices.
- Wraps: Large 10-inch flour tortillas are ideal for holding all the fillings, but whole wheat or spinach-flavored wraps are also great options.
- Greens: Baby spinach adds a fresh, mild flavor. If you prefer a peppery bite, try using arugula instead.
- Feta Cheese: The salty flavor of feta complements the sweet squash. For a different taste, try goat cheese.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Roast the Squash: Start by preparing the butternut squash. Toss the cubes with olive oil and spices until they are well coated. Spread them on a baking sheet and roast in a hot oven until they are tender and slightly caramelized.
Prepare the Wraps: While the squash is in the oven, get your other ingredients ready. Warm the tortillas briefly in a microwave or a dry pan. This makes them soft and easy to roll without cracking.
Assemble and Serve: Once the squash is done, it’s time to build the wraps. Spread a generous layer of hummus on each warm tortilla, then top with spinach, the roasted squash, and a sprinkle of feta cheese. Fold and roll tightly before serving.
You Must Know
- For easier assembly, do not overfill the wraps
- Leaving a border around the edge helps keep the fillings contained
- To make this recipe vegan, simply omit the feta cheese or substitute it with a plant-based alternative
- You can roast the squash up to 3 days in advance
- Store it in an airtight container in the refrigerator and gently reheat before assembling the wraps
- Pumpkin seeds or toasted pecans would make a nice, crunchy addition
Serving Ideas
These wraps are a complete meal on their own but also pair well with a simple side salad or a cup of soup.
Storing & Reheating
Wraps are best eaten fresh. If you have leftovers, wrap them tightly in plastic wrap or foil and store in the refrigerator for up to 2 days. The tortilla may soften over time. This recipe is not suitable for freezing.
FAQ
Can I make these wraps ahead of time?
It’s best to assemble the wraps just before eating to prevent them from getting soggy. However, you can prepare the components ahead. The roasted squash can be stored in an airtight container in the fridge for up to 3 days.
Can I use a different kind of squash?
Yes, other winter squashes like acorn, kabocha, or delicata squash would work well. Adjust roasting time as needed since different squashes cook at different rates.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply use your favorite brand of large, gluten-free tortillas or wraps. All other ingredients are naturally gluten-free.
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📖 Recipe Card
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Roasted Squash Hummus Wraps
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Warm roasted butternut squash, creamy hummus, and fresh greens are rolled into a soft tortilla for a satisfying meal.
Ingredients
- 1 small butternut squash (about 2 lbs / 900g), peeled, seeded, and cut into ½-inch cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 4 large (10-inch) flour or whole wheat tortillas
- 1 cup hummus
- 2 cups fresh baby spinach
- ½ cup crumbled feta cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the butternut squash cubes with olive oil, cumin, paprika, salt, and pepper until evenly coated.
- Spread the seasoned squash in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the squash is tender when pierced with a fork and lightly browned at the edges. Toss halfway through cooking.
- While the squash is finishing, warm the tortillas. You can wrap them in a damp paper towel and microwave for 30 seconds or warm them one at a time in a dry skillet over medium heat for 15-20 seconds per side.
- To assemble, lay a warm tortilla on a flat surface. Spread about ¼ cup of hummus over the tortilla, leaving a small border around the edges.
- Arrange a layer of baby spinach over the hummus. Top with about a quarter of the roasted squash and a sprinkle of feta cheese.
- Fold in the sides of the tortilla, then tightly roll it from the bottom up to enclose the fillings.
- Serve the wraps immediately, either whole or sliced in half on a diagonal.
Notes
- For easier assembly, do not overfill the wraps. Leaving a border around the edge helps keep the fillings contained.
- To make this recipe vegan, simply omit the feta cheese or substitute it with a plant-based alternative.
- You can roast the squash up to 3 days in advance. Store it in an airtight container in the refrigerator and gently reheat before assembling the wraps.
- Pumpkin seeds or toasted pecans would make a nice, crunchy addition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: American
