Pumpkin Wraps with Cranberry Mousse

Preparation: 10 min
Easy
Serves 6

Prep: 10 min
Easy
Serves 6

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.

Rachel foyle

Ingredients

Pumpkin Wraps with Cranberry Mousse

2-3 handfuls cashews
1 handful dried cranberries
1 small pumpkin
Oil for roasting
Herbamare® Original seasoning salt
6 tortillas
Lamb’s lettuce
1-2 red onions
12 medium chestnut mushrooms
Approx. 60g bioSnacky® Broccoli sprouts

How to make Pumpkin Wraps with Cranberry Mousse

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 :)

This recipe is full of goodness

Packed with vitamins (including A, C & E)
Rich in antioxidants
Low in saturated fat & cholesterol

A powerful combination of nutrients, pumpkins are rich in vitamin C and beta-carotene which are great for boosting your immune system, to help strengthen your resistance to colds & flu.