So delicious, nutritious and naturally sweet, roasted pumpkin tastes great in this easy-to-make wrap with cranberry mousse, crispy lettuce, bioSnacky® Broccoli sprouts and veg – perfect if you are looking for something that little bit different for lunch.
1. For the cranberry mousse, mix the cashew nuts with a handful of cranberries and a pinch of salt. Add water, a little at a time, until the mixture has a creamy consistency. If you do not have an electric mixer, soak the cashews in water for a couple of hours beforehand so that they are easier to puree.
2. Halve the pumpkin, remove the seeds and cut into pieces. Roast the pumpkin pieces with a little oil at a medium heat until browned. Season with Herbamare® seasoning salt. Slice the mushrooms and onions. These can be used raw in the wraps or roasted gently with a little garlic to make them even more scrummy!
3. Spread the cranberry mousse over the tortillas, add lamb’s lettuce, pumpkin, mushrooms, onions, cranberries and bioSnacky® Broccoli sprouts, roll up and enjoy!
I hope you give this delicious pumpkin wrap with cranberry mousse a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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Nature is just about the best thing we’ve got!