This is a nice simple and very delicious wrap, served warm or cold. The combination of naturally sweet pan-roasted hokkaido pumpkin, salty Feta cheese, herby homemade dried tomato and mixed greens creates a colourful and flavoursome wrap that makes a quick and tasty lunch for two.
- Cut the pumpkin in half, scoop out all the seeds, then cut into thin wedges. Heat the oil in a large skillet until hot. Add in pumpkin wedges and cook for 15 minutes until tender yet firm. Season with salt and pepper.
- Thinly slice the dried tomatoes. Puree feta and Quark together.
- Place the tortillas in a dry pan over medium heat and cook them for about 30 seconds on each side.
- Spread 50 grams of cheese mix evenly onto each tortilla to within 1/2 inch of edge. Top with pumpkin wedges, salad leaves and dried tomato slices . Roll up and enjoy.