Mixed bean and butternut wraps recipe
 I am really into wraps: they’re quick to make, handheld and easy to eat. Perfect for a vegetarian packed lunch. 400g/14oz peeled butternut squash, cut into 5mm/¼in dice1 tbsp olive oil 1¼ tsp ground cumin200g/7oz full-fat Greek-style yoghurt4 spring onions, thinly sliced½ small garlic clove, crushed 1 tbsp harissa paste ½ lemon, juice only400g tin mixed beans, drained and rinsedsmall bunch fresh coriander, chopped 4 medium or large tortilla wraps 1 small romaine lettuce, finely sliced salt and freshly ground black pepper 400g/14oz peeled butternut squash, cut into 5mm/¼in dice 1 tbsp olive oil 1¼ tsp ground cumin 200g/7oz full-fat Greek-style yoghurt 4 spring onions, thinly sliced ½ small garlic clove, crushed 1 tbsp harissa paste ½ lemon, juice only 400g tin mixed beans, drained and rinsed small bunch fresh coriander, chopped 4 medium or large tortilla wraps 1 small romaine lettuce, finely sliced salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Warm the wraps in the cooling-down oven until just warm to the touch but still pliable. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal. Recipe tips If you need this recipe to be egg free, check the ingredients on your wraps. Most are egg free but some contain egg powder. This is a great meal-prep recipe for lunches for the week, too.